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Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine

Xu Zhao1, Bo-Wen Ding2, Jia-Wei Qin1

  • 1Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Food Chemistry
|May 16, 2020
PubMed

Keywords:
AnthocyaninChromatic characteristicIntermolecular copigmentationTheoretical calculationThermodynamics

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