Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches.

@article{Han2015ContributionOM,
  title={Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches.},
  author={Fu Liang Han and Zheng Li and Yan Xu},
  journal={Journal of food science},
  year={2015},
  volume={80 12},
  pages={
          C2751-8
        }
}
Monomeric anthocyanin contributions to young red wine color were investigated using partial least square regression (PLSR) and aqueous alcohol solutions in this study. Results showed that the correlation between the anthocyanin concentration and the solution color fitted in a quadratic regression rather than linear or cubic regression. Malvidin-3-O-glucoside was estimated to show the highest contribution to young red wine color according to its concentration in wine, whereas peonidin-3-O… CONTINUE READING
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