Copigmentation of Malvidin-3-<i>O</i>-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

Copigmentation of Malvidin-3-<i>O</i>-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-<i>O</i>-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of tartaric acid, pH 3.5 and 12% e...

Full description

Bibliographic Details
Main Authors: Adeline Vignault, Jordi Gombau, Olga Pascual, Michael Jourdes, Virginie Moine, Joan Miquel Canals, Fernando Zamora, Pierre-Louis Teissedre
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Molecules
Subjects:
oenological tannins
copigmentation
malvidin-3-<i>O</i>-monoglucoside
botanical origin
pH
ethanol content
Online Access:https://www.mdpi.com/1420-3049/24/8/1448

Internet

https://www.mdpi.com/1420-3049/24/8/1448

Similar Items