ANTHOCYANINS IN GRAPES AND GRAPE PRODUCTS

被引：448

作者：

MAZZA, G

机构：

[1] Agriculture and Agri-Food Canada Research Centre, Summerland, British Columbia

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1995年 / 35卷 / 04期

基金：

加拿大自然科学与工程研究理事会;

关键词：

GRAPES; VITIS; WINES; JUICES; COLOR; FLAVONOIDS; PROCYANIDINS; ANTHOCYANINS; ANTIOXIDANTS; STORAGE; AGING;

D O I：

10.1080/10408399509527704

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The types of anthocyanins occurring in grapes, wines, and juices are described and their distribution documented. Recent work on the evaluation of red wine color during storage and aging is reviewed. Molecular interactions between anthocyanins and some of the other red wine molecules are shown to be associated with development of new pigments whose formation explains the subtle color changes and stabilization occurring on aging of red wines. A detailed description of the recovery of anthocyanins from grape pomace and production of natural red colorants is also given.

引用

页码：341 / 371

页数：31

共 166 条

[1]

MAJOR ANTHOCYANIN PIGMENTS OF VITIS VINIFERA VARIETIES FLAME TOKAY, EMPEROR, AND RED MALAGA [J].