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Methylmethine-linked catechin-anthocyanins

The supply of oxygen to wine may improve the formation of many of those pigments such as pyranoanthocyanins, methylmethine-linked catechin-anthocyanins adducts (Atanasova et al, 2002a) however, excessive oxygenation may lead to wine browning and precipitation. [Pg.63]

See other pages where Methylmethine-linked catechin-anthocyanins is mentioned: [Pg.302]    [Pg.305]    [Pg.71]    [Pg.272]    [Pg.293]    [Pg.294]    [Pg.301]    [Pg.293]   


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