Copigmentation evidence of oenin with phenolic compounds: A comparative study of spectrographic, thermodynamic and theoretical data.

Zhang, Bo; Wang, Qiang; Zhou, Pan-Pan; Li, Ning-Ning; Han, Shun-Yu

Zhang, Bo; Wang, Qiang; Zhou, Pan-Pan; Li, Ning-Ning; Han, Shun-Yu.

Afiliação

Zhang B; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address: zhangbo@gsau.edu.cn.
Wang Q; College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China.
Zhou PP; College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China.
Li NN; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Han SY; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address: hanshunyu@gsau.edu.cn.

Food Chem ; 313: 126163, 2020 May 30.

Article em En | MEDLINE | ID: mdl-31945702

Assuntos

Antocianinas/química; Ácidos Cafeicos/química; Cinamatos/química; Depsídeos/química; Lactatos/química; Vinho; Cor; Espectrometria de Fluorescência; Espectroscopia de Infravermelho com Transformada de Fourier; Termodinâmica; Vinho/análise; Ácido Rosmarínico

Palavras-chave

Caffeic acid (PubChem CID: 689043); Colourimetric measurements; Copigmentation; Danshensu (PubChem CID: 11600642); Fluorescence and FTIR spectra; Oenin (PubChem CID: 443652); Phenolic compounds; Rosmarinic acid (PubChem CID: 5281792); Theoretical calculations; Thermodynamic parameters

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Ácidos Cafeicos / Cinamatos / Depsídeos / Lactatos / Antocianinas Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article

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