Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging
Tài liệu tham khảo
Alcade-Eon, 2004, Separation of pyranoanthocyanins from red wine by column chromatography, Analytica Chimica Acta, 513, 305, 10.1016/j.aca.2003.10.076
Alcade-Eon, 2006, Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study, Analytica Chimica Acta, 563, 238, 10.1016/j.aca.2005.11.028
Alcade-Eon, 2007, Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn, Journal of Mass Spectrometry, 42, 735, 10.1002/jms.1208
Asenstorfer, 2001, Isolation and structures of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography, Journal of Agricultural and Food Chemistry, 49, 5957, 10.1021/jf011261a
Atasanova, 2002, Effect of oxygenation on polyphenol changes occurring in the course of wine-making, Analytica Chimica Acta, 458, 15, 10.1016/S0003-2670(01)01617-8
Bakker, 1997, Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines, Journal of Agricultural and Food Chemistry, 45, 35, 10.1021/jf960252c
Blanco-Vega, 2014, Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines, Food Chemistry, 158, 449, 10.1016/j.foodchem.2014.02.154
Boido, 2006, Aging effect on the pigment composition and color of Vitis vinifea L. Cv. Tannat wines. Contribution of the main pigment families to wine color, Journal of Agricultural and Food Chemistry, 54, 6692, 10.1021/jf061240m
Bowers, 1993, DNA fingerprint characterization of some wine grape cultivars, American Journal of Enology and Viticulture, 44, 266, 10.5344/ajev.1993.44.3.266
Coletta, 2013, Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines, International Journal of Food Science and Technologies, 48, 2215, 10.1111/ijfs.12207
Crupi, 2012, HPLC-DAD-ESI-MS analysis of flavonoid compounds in five seedless table grapes grown in Apulian Region, Journal of Food Science, 77, C174, 10.1111/j.1750-3841.2011.02555.x
De Villers, 2004, Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis, Journal of Chromatography A, 1054, 195, 10.1016/S0021-9673(04)01291-9
Duenãs, 2006, Formation of anthocyanin-flavonol adducts in model solutions, Analytica Chimica Acta, 563, 15, 10.1016/j.aca.2005.10.062
Fulcrand, 1998, A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins, Phytochemistry, 47, 1401, 10.1016/S0031-9422(97)00772-3
Fulcrand, 1996, Structure of new anthocyanin-derived wine pigments, Journal of Chemical Society Perkin Transactions, 1, 735, 10.1039/p19960000735
Gergely, 2000, Solid-phase extraction and high-performance liquid chromatographic separation of pigments of red wines, Journal of Chromatography A, 889, 51, 10.1016/S0021-9673(00)00119-9
Hakånsson, 2003, Structures and colour properties of new red wine pigments, Tetrahedron Letters, 44, 4887, 10.1016/S0040-4039(03)01090-6
Hayasaka, 2002, Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry, Journal of Agricultural and Food Chemistry, 50, 756, 10.1021/jf010943v
Hayasaka, 2003, Mass spectrometric evidence for the formation of pigmented polymers in red wine, Australian Journal of Grape and Wine Research, 9, 210, 10.1111/j.1755-0238.2003.tb00272.x
Heier, 2002, Anthocyanin analysis by HPLC/ESI-MS, American Journal of Enology and Viticulture, 53, 78, 10.5344/ajev.2002.53.1.78
He, 2012, Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their color evolution, Molecules, 17, 1483, 10.3390/molecules17021483
Maletić, 2004, Zinfadel, Dobricić, and Plavac mali : the genetic relatioship among three cultivars of the Dalmatian coast of Croatia, American Journal of Enology and Viticulture, 55, 174, 10.5344/ajev.2004.55.2.174
Mateus, 2003, Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines, Journal of Agricultural and Food Chemistry, 51, 277, 10.1021/jf020695i
Mateus, 2002, Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry, Journal of Agricultural and Food Chemistry, 50, 2110, 10.1021/jf0111561
Oliveira, 2013, Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine, Food Chemistry, 141, 1987, 10.1016/j.foodchem.2013.04.091
Pati, 2006, Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn, Journal of Mass Spectrometry, 41, 861, 10.1002/jms.1044
Pissarra, 2004, Formation of new anthocyanin-alkyl/aryl-flavanol pigments in model solutions, Analytica Chimica Acta, 513, 215, 10.1016/j.aca.2003.09.039
Rentzsch, 2010, Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in tempranillo wines, Food Chemistry, 119, 1426, 10.1016/j.foodchem.2009.09.023
Ribéreau-Gayon, 2006, Handbook of enology, the microbiology of wine and vinifications, Vol. 1, 327
Romero, 1999, Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions, Journal of Agricultural and Food Chemistry, 47, 3130, 10.1021/jf981286i
Salas, 2004, Demonstration of the occurrence of flavonol-anthocyanin adducts in wine and in model solutions, Analytica Chimica Acta, 513, 325, 10.1016/j.aca.2003.11.084
Sánchez-Ilárduya, 2014, Detection of non-coloured anthocyanin-flavonol derivatives in Rioja aged wines by liquid chromatography-mass spectrometry, Talanta, 121, 81, 10.1016/j.talanta.2013.12.066
Sun, 2010, A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysis, Rapid Communication in Mass Spectrometry, 24, 254, 10.1002/rcm.4381
Sun, 2005, Changes in phenolic composition of Tinta Miúda red wines after 2 years of ageing in bottle: effect of winemaking technologies, European Food Research and Technology, 221, 305, 10.1007/s00217-005-1165-9
Vidal, 2004, Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins, Journal of Agricultural and Food Chemistry, 52, 7144, 10.1021/jf048939h
Wang, 2003, Anthocyanin transformation in Cabernet Sauvignon wine during aging, Journal of Agricultural and Food Chemistry, 51, 7989, 10.1021/jf034501q
Weber, 2013, Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography, American Journal of Enology and Viticulture, 64, 15, 10.5344/ajev.2012.12074
Wollmann, 2013, Compositional and sensory characterization of red wine polymers, Journal of Agricultural and Food Chemistry, 61, 2045, 10.1021/jf3052576