The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
نویسنده
چکیده
The phenomenon of copigmentation is due to molecular associations between pigments and other (usually noncolored) organic molecules in solution. These associations cause the pigments to exhibit far greater color than would be expected from their concentration. The phenomenon has long been recognized in flowers and fruits. Willstatter and Zollinger [122,123] noted the intensification of color on the addition of tannin to acidic oenin (malvidin 3-glucoside) solutions, the major pigment that they had isolated from Alicante grapes. They also observed that the effect was not found in similar cyanin (cyanidin 3,5diglucoside) solutions. Copigmentation was studied more extensively by Robinson and Robinson [94], who ranked almost 30 different cofactors by their ability to provide a blue shift to acidic oenin (malvidin 3-glucoside) solutions. They noted, “it is evidently the result of the formation of weak additive complexes, The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
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