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Book Cover
Book
Author Waterhouse, Andrew L, Author

Title Red wine color : revealing the mysteries / Andrew L. Waterhouse, editor, James A. Kennedy, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
Published Washington, DC : American Chemical Society, [2004]
©2004

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Location Call no. Vol. Availability
 W'PONDS  663.2 Wat/Rwc  AVAILABLE
Description xi, 314 pages, 1 unnumbered page of plates : illustrations (some color) ; 24 cm
Series ACS symposium series ; 886
ACS symposium series ; 886
Contents Machine derived contents note: Preface Andrew L. Waterhouse and James A. Kennedy -- 1 Short History of Red Wine Color. Alejandro Zimman, Andrew L. Waterhouse and James A.Kennedy -- 2 Yeast-mediated formation of pigmented polymers in red wine. Jeff Eglinton, Markus Griesser, Paul Henschke, Mariola Kwiatkowski, Mango Parker and Markus Herderich -- 3 Color and phenolic compounds of oak-matured red wines as affected by the characteristics of the barrel. Encarna Gmez-Plaza, Luis J. Prez-Prieto, Adrin Martnez-Cutillas, Jose M. Lpez-Roca -- 4 The Variation in The Color Due to Copigmentation in Young Cabernet Sauvignon Wines. Joanne Levengood and Roger Boulton -- 5 The Prediction of the Color Components of Red Wines using FTIR, Wine Analyses and the Method of Partial Least Squares. Andrea Versari, Roger Boulton and John Thorngate III -- 6 The fate of anthocyanins in wine: are there determining factors?. Helene Fulcrand, Vessela Atanasova, Erika Salas and Vronique Cheynier -- 7 "New pigments" produced in red wines via different enological processes. Carmen Gmez-Cordovs -- 8 Factors Affecting the Formation of Red Wine Pigments. David F. Lee, Ewald E. Swinny, Robert E. Asenstorfer, Graham P. Jones -- 9 Flavanols and Anthocyanins as Potent Compounds in the Formation of New Pigments during Storage and Ageing of Red Wine. Nour-Eddine Es-Safi and Vronique Cheynier -- 10 Structural changes of anthocyanins during red wine aging. Portisins: a new class of blue anthocyanin-derived pigments. Victor A. P. de Freitas and Nuno Mateus -- 11 Novel Aged Anthocyanins from Pinotage Wines: Isolation, Characterization, and Pathway of Formation. Michael Schwarz and Peter Winterhalter -- 12 Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging. Haibo Wang, Edward J. Race and Anil J. Shrikhande -- 13 The Fate of Malvidin-3-glucoside in New Wine. Andrew L. Waterhouse and Alejandro Zimman -- 14 Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry of Anthocyanin-Polyflavan-3-ol Oligomers in Cranberry Fruit Vaccinium macrocarpon, Ait.] and Spray Dried Cranberry Juice. Christian G. Krueger, Martha M. Vestling, and Jess D. Reed -- 15 Compositional Investigation of Pigmented Tannin. James A. Kennedy and Yoji Hayasaka -- 16 Tannin-Anthocyanin interactions: Influence on wine color. Cdric Saucier, Paulo Lopes, Marie Mirabel, Clito Guerra and Yves Glories -- 17 Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching. Douglas O. Adams, James F. Harbertson and Edward A. Picciotto -- Author Index -- Subject Index
Summary Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color
Analysis Red wine color
Red wine color
Notes Formerly CIP. Uk
Bibliography Includes bibliographical references and indexes
Notes English
Subject Wine -- Color -- Congresses.
Wine and wine making -- Analysis -- Congresses.
Wine -- Color.
Wine and wine making -- Analysis.
Author Waterhouse, Andrew Leo.
Kennedy, James A., 1962-
American Chemical Society. Division of Agricultural and Food Chemistry.
American Chemical Society. Meeting (225th : 2003 : New Orleans, La.)
LC no. 2004043742
ISBN 0841239002 alkaline paper
Other Titles Red wine color : revealing the mysteries