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Red wine color : exploring the mysteries

Author: Andrew Leo Waterhouse; James A Kennedy; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Publisher: Washington, DC : American Chemical Society, ©2004.
Series: ACS symposium series, 886.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Conference papers and proceedings
New Orleans (La., 2003)
Congresses
Congrès
Additional Physical Format: Online version:
Red wine color.
Washington, DC : American Chemical Society, ©2004
(OCoLC)629749454
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Andrew Leo Waterhouse; James A Kennedy; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
ISBN: 0841239002 9780841239005
OCLC Number: 54503822
Description: xi, 314 pages : illustrations (some color) ; 24 cm.
Contents: Short history of red wine color / Alejandro Zimman, Andrew L. Waterhouse, and James A. Kennedy --
Yeast-mediated formation of pigmented polymers in red wine / Jeff Eglinton [and others] --
Color and phenolic compounds of oak-matured wines as affected by the characteristics of the barrel / E. Gómoz-Plaza [and others] --
The variation in the color due to copigmentation in young Cabernet Sauvignon wines / Joanne Levengood and Roger Boulton --
The prediction of the color components of red wines using FTIR, wine analyses, and the method of partial least squares / Andrew Versari, Roger Boulton, and John Thorngate III --
The fate of anthocyanins in wine : are there determining factors? / Hélène Fulcrand [and others] --
New pigments produced in red wines via different enological processes / C. Gómez-Cordovés --
Factors affecting the formation of red wine pigments / David F. Lee [and others] --
Flavanols and anthocyanins as potent compounds in the formation of new pigments during storage and aging of red wine / Nour-Eddine Es-Safi and Véronique Cheynier --
Structural changes of anthocyanins during red wine aging : portisins : a new class of blue anthocyanin-derived pigments / V.A.P. de Freitas and N. Mateus --
Novel aged anthocyanins from Pinotage wines : isolation, characterization, and pathway of formation / Michael Schwarz and Peter Winterhalter --
Anthocyanin transformation in Cabernet Sauvignon wine during aging / Haibo Wang, Edward J. Race, and Anil J. Shrikhande --
The fate of malvidin-3-glucoside in new wine / Andrew L. Waterhouse and Alejandro Zimman --
Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry of anthocyanin-polyflavan-3-ol oligomers in cranberry fruit (Vaccinium macrocarpon, Ait.) and spray-dried cranberry juice / Christian G. Krueger, Martha M. Vestling, and Jess D. Reed --
Compositional investigation of pigmented tannin / James A. Kennedy and Yoji Hayasaka --
Tannin-anthocyanin interactions : influence on wine color / Cédric Saucier [and others] --
Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching / Douglas O. Adams, James F. Harbertson, and Edward A. Picciotto.
Series Title: ACS symposium series, 886.
Responsibility: Andrew L. Waterhouse, editor, James A. Kennedy, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry.
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