Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution
- Author
- ROMERO, C1 ; BAKKER, J1
[1] Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 6BZ, United Kingdom - Source
International journal of food science & technology. 2000, Vol 35, Num 1, pp 129-140 ; ref : 1 p.1/4
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide organique Acétaldéhyde Anthocyane Copolymérisation Couleur Dégradation chimique Effet concentration Equation ordre 1 Fermentation alcoolique Pigment organique Pyruvique acide Relation composition propriété Vieillissement Vin rouge Malvidine Vitisine A Boisson alcoolisée Cétoacide Flavonoïde Glucoside Oenologie Réaction biochimique
- Keyword (en)
- Organic acids Acetaldehyde Anthocyanin Copolymerization Color Chemical degradation Concentration effect First order equation Alcoholic fermentation Organic pigment Pyruvic acid Property composition relationship Ageing Red wine Alcoholic beverage Ketoacid Flavonoid Glucoside Enology Biochemical reaction
- Keyword (es)
- Acido orgánico Acetaldehído Antocianina Copolimerización Color Degradación química Efecto concentración Ecuación orden 1 Fermentación alcohólica Pigmento orgánico Piruvico ácido Relación composición propiedad Envejecimiento Vino tinto Bebida alcohólica Cetoácido Flavonoide Glucósido Enología Reacción bioquímica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1283952
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1046/j.1365-2621.2000.00372.x 
https://dx.doi.org/10.1046/j.1365-2621.2000.00372.x
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