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.

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 en En | MEDLINE | ID: mdl-31945702

Asunto(s)

Antocianinas/química; Ácidos Cafeicos/química; Cinamatos/química; Depsidos/química; Lactatos/química; Vino; Color; Espectrometría de Fluorescencia; Espectroscopía Infrarroja por Transformada de Fourier; Termodinámica; Vino/análisis; Ácido Rosmarínico

Palabras clave

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 Banco de datos: MEDLINE Asunto principal: Vino / Ácidos Cafeicos / Cinamatos / Depsidos / Lactatos / Antocianinas Idioma: En Año: 2020 Tipo del documento: Article

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