東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Chemical fate of malvidin-3-glucosid...

Zimman, Alejandro.

FindBook

Google Book

Amazon

博客來

Chemical fate of malvidin-3-glucoside during wine aging.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemical fate of malvidin-3-glucoside during wine aging./
作者:	Zimman, Alejandro.
面頁冊數:	122 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-03, Section: B, page: 1019.
Contained By:	Dissertation Abstracts International64-03B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3082580

Chemical fate of malvidin-3-glucoside during wine aging.
Zimman, Alejandro.

Chemical fate of malvidin-3-glucoside during wine aging. - 122 p.

Source: Dissertation Abstracts International, Volume: 64-03, Section: B, page: 1019.

Thesis (Ph.D.)--University of California, Davis, 2003.

Anthocyanin monoglucosides are pigmented molecules present in the skin of grapes commonly used in red wine production. Their concentration in solution decreases from early stages of wine aging as a result of chemical transformations. The most important reaction is the condensation of anthocyanins with proanthocyanidins (commonly known as tannins) to yield pigmented polymers or pigmented tannins. These compounds are difficult to isolate and characterize due to the large and diverse number of products.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Chemical fate of malvidin-3-glucoside during wine aging.
LDR:02470nmm 2200301 4500 001 1855760
005 20040629073631.5
008 130614s2003 eng d
035 $a (UnM)AAI3082580
035 $a AAI3082580
040 $a UnM $c UnM
100 1 $a Zimman, Alejandro. $3 1943561
245 1 0 $a Chemical fate of malvidin-3-glucoside during wine aging.
300 $a 122 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-03, Section: B, page: 1019.
500 $a Adviser: Andrew L. Waterhouse.
502 $a Thesis (Ph.D.)--University of California, Davis, 2003.
520 $a Anthocyanin monoglucosides are pigmented molecules present in the skin of grapes commonly used in red wine production. Their concentration in solution decreases from early stages of wine aging as a result of chemical transformations. The most important reaction is the condensation of anthocyanins with proanthocyanidins (commonly known as tannins) to yield pigmented polymers or pigmented tannins. These compounds are difficult to isolate and characterize due to the large and diverse number of products.
520 $a The incorporation of tritium to malvidin-3-glucoside (the most abundant anthocyanin found in wine) is possible by enzymatic methylation of another anthocyanin. The labeled material is then added to a young wine to understand the basic chemistry of anthocyanin-proanthocyanidin condensation in wine. An alternative methylation with methyl iodide did not result in the desired product but produced many anthocyanins not described previously in the literature.
520 $a Analysis conducted by liquid extraction and chromatography measures the amount of anthocyanin, on a mol basis, present in the products. Comparison of the measured radioactivity and the color values of polymerized products indicate a change in the structure that affects the absorptivity. The transformations occur after initial condensation of the monomer and after further aging of the condensed product. In addition, variables such as temperature, oxygen exposure, pH, tannin concentration and copigmentation influence the formation, absorptivity and rate of disappearance of pigmented tannins.
590 $a School code: 0029.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Chemistry, Agricultural. $3 1021829
650 4 $a Chemistry, Analytical. $3 586156
690 $a 0359
690 $a 0749
690 $a 0486
710 2 0 $a University of California, Davis. $3 1018682
773 0 $t Dissertation Abstracts International $g 64-03B.
790 1 0 $a Waterhouse, Andrew L., $e advisor
790 $a 0029
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3082580