Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation
Copigmentation is a noncovalent interaction between anthocyanins and colourless copigments that stabilises the anthocyanin-coloured forms by protecting them against water attack. Copigmentation can be responsible for almost half of the colour observed in young red wines. It has been reported that fl...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Australian Journal of Grape and Wine Research |
| Online Access: | http://dx.doi.org/10.1155/2024/6822967 |
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