Methods for fast analysis of anthocyanins and anthocyanidins in red wine

Autor:	Karin Datzberger, I. Steiner, J. Washüttl, G. Kroyer
Rok vydání:	1991
Předmět:	Wine Peonidin Chromatography fungi Cyanidin food and beverages General Chemistry Biochemistry Malvidin Industrial and Manufacturing Engineering Pelargonidin Anthocyanidins chemistry.chemical_compound chemistry Petunidin Anthocyanin Food Science Biotechnology
Zdroj:	Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 193:462-464
ISSN:	1438-2385 0044-3026
DOI:	10.1007/bf01187340
Popis:	Analytical methods for the identification and quantification of the different anthocyans and anthocyanins in red and rose wine have been developed. The photometric, column chromatographic, high-performance liquid chromatographic and high-performance thin layer chromatographic methods can be easily used for screening wine colours. As an example, the results for a typical Austrian red wine, Zweigelt, for the total, free, condensed and polymeric anthocyanins and the 3,5-diglucosides of petunidin, peonidin, malvidin, cyanidin and pelargonidin are given.
Databáze:	OpenAIRE
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