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Titre
Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines
Autor(es)
Sujet
Copigmentation
Anthocyanins
Self-association
Red wine
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2012
Éditeur
Bentham Science
Citación
Escribano-Bailón, M.T., Santos-Buelga, C. (2012). Anthocyanin Copigmentation: Evaluation, Mechanisms and Implications for the Colour of Red Wines. Current Organic Chemistry, 16
Resumen
[EN]Copigmentation is the main colour-stabilizing mechanism in plants and in food products of vegetable origin. It is a spontaneous
and exothermic process that consists of the stacking of an organic molecule, called copigment, on the planar polarizable moieties of
the anthocyanin coloured forms. Although this phenomenon has long been described, there are some aspects that are still not well understood
or controversial like the nature of the interaction pigment to copigment, the way to quantify the extent of the process, its effect on
other anthocyanin properties like astringency or reactivity. In this article a review of the most significant advances achieved in the last
years in the field of intramolecular and intermolecular copigmentation is presented. Also, the most recent findings regarding wine copigments
and their effects on the colour of red wines are revised.
URI
ISSN
1385-2728
Versión del editor
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- GIP. Artículos [86]