Abstract
The color of varietal and diluted wines whose pigments were anthocyanin monoglucosides was less stable to heat and light than the color in wines having diglucoside pigments. Acylated diglucosides were more stable toward light than comparable nonacylated diglucosides. Wines containing high proportions of acylated methylated anthocyanin diglucosides should be especially valuable for teinturier purposes.
- Accepted September 1968.
- Published online January 1968
- Copyright 1968 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.