Incorporation of malvidin-3-glucoside into high molecular weight polyphenols during fermentation and wine aging

A Zimman, AL Waterhouse - American Journal of Enology …, 2004 - Am Soc Enol Viticulture
A decrease in anthocyanin concentration throughout the late stages of fermentation and
aging has been well documented and is associated with the formation of polymeric pigments …

[HTML][HTML] Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in …

KA Bindon, MG McCarthy, PA Smith - LWT-Food Science and Technology, 2014 - Elsevier
Abstract Non-bleachable (SO 2-resistant) pigment formation in wine is related to the
concentration of grape-derived anthocyanin and tannin, but their relative impact on the …

Effects of berry maturity and wine alcohol on phenolic content during winemaking and aging

CP Merrell, RC Larsen… - American Journal of …, 2018 - Am Soc Enol Viticulture
In this study, grape cultivar, fruit maturity, and alcohol were varied to determine their impacts
on polymeric pigment formation in artificially aged wines. Polymeric pigments are formed …

Changes in anthocyanins and color characteristics of Pinot Noir wines during different vinification processes

L Gao, B Girard, G Mazza… - Journal of Agricultural and …, 1997 - ACS Publications
Simple and polymeric anthocyanins of Pinot noir wines produced by different vinification
processes were monitored by high-performance liquid chromatography (HPLC) from the …

Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition

K Bindon, S Kassara, Y Hayasaka… - Journal of agricultural …, 2014 - ACS Publications
To explore the effect of tannin composition on pigment formation, model ferments of purified
3-O-monoglucoside anthocyanins (ACN) were conducted either alone or in the presence of …

Structure and properties of wine pigments and tannins

V Cheynier, M Duenas-Paton, E Salas… - … Journal of Enology …, 2006 - Am Soc Enol Viticulture
Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers
that are usually designated “tannins,” referring to their ability to interact with proteins …

Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine

JM Cortell, M Halbleib, AV Gallagher… - Journal of Agricultural …, 2007 - ACS Publications
The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine
anthocyanin concentration and composition and pigmented polymer formation were …

Evolution of anthocyanins during vinification of merlot and pinot noir grapes to wines

M Dimitrovska, M Bocevska, D Dimitrovski… - Acta …, 2015 - akjournals.com
The evolution of individual anthocyanins during vinification of Merlot and Pinot Noir grapes
was studied using two different winemaking procedures for each grape variety. Additionally …

Anthocyanin and colour evolution during maturation of four port wines: Effect of pyruvic acid addition

C Romero, J Bakker - Journal of the Science of Food and …, 2001 - Wiley Online Library
The formation of vitisin A‐type compounds has been studied in four maturing fortified red
port wines stored for 29 weeks at 15° C. The anthocyanin concentrations were determined …

Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines

VL Singleton, EK Trousdale - American Journal of Enology …, 1992 - Am Soc Enol Viticulture
Three white table wines were treated with additions of purified anthocyanins at 0, 250, and
500 mg/L and 0, 500, and 1000 mg GAE/L of grape-seed tannin in all possible …