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Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems (1983)

BARANOWSKI, ELIZABETH S. ; NAGEL, CHARLES W.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Wine model systems containing equimolar quantities of malvidin-3-glucoside and d-catechin, with and without acetaldehyde, were stored anaerobically at 22, 32, 42, and 52°C. Malvidin-3-glucoside and d-catechin disappearance and polymer appearance were monitored by HPLC and colorimetric methods. Reaction rates and activation energies were calculated. The malvidin-3-glucoside and d-catechin condensation reactions showed pseudo first order kinetics both with and without the presence of acetaldehyde. However, activation energies were not significantly different.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10756.x

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