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Quantitative 31P NMR Analysis of Lignins and Tannins
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Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit

Keren Bindon1, Stella Kassara, Yoji Hayasaka

  • 1The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, South Australia 5064, Australia.

Journal of Agricultural and Food Chemistry
|October 31, 2014
PubMed

Keywords:
anthocyaninbisulfitecolorethyl linkagemolecular masspigmentproanthocyanidintanninvinyl linkagewine

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