A simple modification, the addition of SO2 to the mobile phases, to an existing HPLC method
for the analysis of unbleached polymeric pigments in red wines using a silica-based …

By combining protein precipitation and traditional bisulfite bleaching to distinguish
monomeric anthocyanins from polymeric pigments, two classes of polymeric pigments in …

The monomeric and polymeric pigments of 20 young red wines were analysed using most
recent of the approaches available for phenolics measurements in wine, including:(i) HPLC …

Bovine serum albumin (BSA) precipitates tannins from red wine and also removes some of
the red pigments. The pigments that bind to BSA are not released from the precipitate by …

A reverse phase HPLC method has been developed for the quantitative analysis of
pigmented poly‐phenolic polymers in red wines. Pigmented polymers were well separated …

The behaviour of pigments in red wine, namely anthocyanins and anthocyaninderived
pigments, was investigated at natural wine pH, at low pH and after addition of SO2, namely …

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 …

A red wine, made from Cabernet Sauvignon (60%) and Tannat (40%) cultivars, was
fractionated by high speed countercurrent chromatography (HSCCC). The biphasic solvent …

The reliable quantification of phenolic compounds and pigments in red wines is an essential
part of quality assessment since the size and chemical nature of these compounds …

Nowadays, the development of naturalness as a concept is illustrated in the oenological
field by the development of wine produced with lower inputs, sometimes even without any …