APPLYING THE SCIENCE 11.1 Pigments in Wine

R3 = polymeric fragments Malvidin-3-glucose in the polymerized pigment 

Sources 1. Darias-Martin, J et al., Effect of Caffeic Acid on the Color of Red Wine, Journal cf Agricultural and Food Owm-istry 50 (2002), 2062-2067. 

Gauasch-Jane, M. R., et al., Liquid Chromatography with Mass Spectrometry in Tandem Mode Applied for the Identification of Wine Makers in Residues from Ancient Egyptian Vessels, Analytical Chemistry 76 (2004), 1672-1677. 

Mateus, N., et al., A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines, Journal ofAgriad- 

Dyes used under acidic conditions ionic interactions with substrate anionic in solution most are sulphonic acid derivatives 

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