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Anthocyanins and color degradation in ozonated grape juice

✍ Scribed by B.K. Tiwari; C.P. O’Donnell; A. Patras; N. Brunton; P.J. Cullen

Book ID
116463033
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
376 KB
Volume
47
Category
Article
ISSN
0278-6915

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Anthocyanin degradation in oxidising gra
Anthocyanin degradation in oxidising grape musts
✍ Véronique Cheynier; Jean-Marc Souquet; Adriana Kontek; Michel Moutounet 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 524 KB

## Abstract White musts with added grape anthocyanis were prepared and oxidised using known amounts or oxygen. Although malvidin and peonidin glucosides were degraded at a slower rate than o‐diphenolic anthocyanins, important losses of all pigments occurred in oxidising grape musts. Degradation was