Choices of blue food colourants are extremely limited, with only two options in the USA,
synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food …

Anthocyanins and anthocyanidins are polyphenolic compounds, responsible for the red and
blue colours in several fruits, flowers, and leaves. Their colorant properties, bioavailability …

In this study, intermolecular copigmentation between five primary wine monoglucosidic
anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside …

In this study, fermentations were performed using simulated grape juice supplemented with
terpene glycosides (TGs), extracted from Vitis vinifera L. Meili, and phenolic acids (gallic …

The aim of this study was to explore the copigmentation effect of gallic acid on red wine color
and to dissect its mechanism at the molecular level. Three-dimensional studies, eg, in model …

A visual and easy-to-implement representation approach of red wine color is proposed in
this work. The wine color under standard conditions, called feature color, was reproduced in …

The copigmentation effect between malvidin-3-O-glucoside and caffeic acid was
comprehensive inquiry on the model wine solution, theoretical simulation and real wine …

This study investigated the effect of pulsed electric fields (PEF) applied at different electric
field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and …

The impact of cyclodextrins (CDs) on wine quality and stability remains largely unknown.
This study systematically assessed the protective effect of the post-fermentation addition of …

The aroma of red wine results from the intricate interplay between aroma compounds
(odorants) and complex polymers generated during fermentation. This study combines …