2006
DOI: 10.1016/j.aca.2005.11.028
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Changes in the detailed pigment composition of red wine during maturity and ageing

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Cited by 272 publications
(263 citation statements)
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“…This raises the possibility that the long-term effect of micro-oxygenation on CI in Pinotage wines probably needs further investigation. Small changes in hue after MLF and ageing were also reported by Cano-Lopez et al (2006) and Alcalde-Eon et al (2006).…”
Section: Discussionsupporting
confidence: 52%
“…This raises the possibility that the long-term effect of micro-oxygenation on CI in Pinotage wines probably needs further investigation. Small changes in hue after MLF and ageing were also reported by Cano-Lopez et al (2006) and Alcalde-Eon et al (2006).…”
Section: Discussionsupporting
confidence: 52%
“…The subsequent increase in h* is attributed to the formation of orange-red pyranoanthocyanins (Fulcrand et al, 1996; or further reaction of ethyl-linked pigments to form larger, brown polymers (Es-Safi et al, 1999a) or yellow xanthylium pigments (Es-Safi et al, 1999b). Alcalde-Eon et al (2006) reported an increase in pyranoanthocyanin content in Tempranillo wine during oak maturation (six months) and the subsequent period of bottle ageing. No changes in vitisin A content were observed in the present study, although the content of other pyranoanthocyanins, which were not detected using HPLC, could have increased.…”
Section: Figurementioning
confidence: 99%
“…Reversed-phase liquid chromatography (RP-HPLC) coupled with photodiode array detector is the most commonly used technique for analysis of anthocyanins (Wulf and Nagel 1978;Piovan et al 1998;De Villers et al 2004;Alcalde-Eon et al 2006;Kelebek et al 2007). Application of modern mass spectrometry techniques, such as liquid chromatography mass spectrometry (LC-MS) and matrixassisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), became the most sophisticated techniques for anthocyanin analyses in grape and wine.…”
Section: Introductionmentioning
confidence: 99%