Red wine color

Some structural changes of the native flavonoids occur during wine conservation, and one of the most studied of those changes concerns red wine color evolution, called wine aging. It has been demonstrated that as a wine ages, the initially present grape pigments slowly turn into new, more stable red pig-... 

Thus, the intense red wine color and its preservation over years require some pigment stabilizing mechanisms to take place. Such stabilization is achieved, on the one hand, through... 

Brouillard, R., Chassaing, S., and Fougerousse, A., Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long Phytochemistry, 64, 1179, 2003. 

B. Influence of SO2 and wine antioxidants C. Effects on red wine color and polyphenol 162... 

A statement of the problems relative to red wine color should include a description of the compounds involved which belong to plant phenolics. These compounds include the anthocyanins of grapes and the tannins which are important in the color of wines, especially old wines. 

The anthocyanin is malvidin-3,5-diglucoside (Fluka), and the tannins are a sample of leucoanthocyanins extracted from the bark of the maritime pine (Pinus pinaster). The products are not identical to the natural grape pigments nevertheless, it may be assumed that the observed facts correlate, as a first approximation, with red wine color and its changes. 

Red wine color does not depend exclusively on the anthocyanin and tannin levels the physicochemical state of these pigments also exerts an influence. Related wine types, especially those of the same age, can have colors which may not be interpreted solely on the basis of anthocyanin and tannin levels. 

Aliphatic unsaturation hcho-h2so4 Red-wine color 40... 

Gold nanoparticles capped with tetraoctylammonium bromide (TOAB) in toluene were prepared using well-established routes.43 The resulting solution displays a red-wine color, and has a strong absorption peak around 530 nm.44 45... 

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