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Red wine coloration: A review of pigmented molecules, reactions, and applications.

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Title: Red wine coloration: A review of pigmented molecules, reactions, and applications.
Authors: Zhang XK; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.; Food Science and Engineering College, Beijing University of Agriculture, Beijing, China.; 'The Belt and Road' International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China., Jeffery DW; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia., Li DM; Food Science and Engineering College, Beijing University of Agriculture, Beijing, China.; 'The Belt and Road' International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China., Lan YB; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China., Zhao X; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China., Duan CQ; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.
Source: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Sep; Vol. 21 (5), pp. 3834-3866. Date of Electronic Publication: 2022 Aug 01.
Publication Type: Journal Article; Review; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Red wine coloration: A review of pigmented molecules, reactions, and applications.
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  Data: <searchLink fieldCode="AU" term="%22Zhang+XK%22">Zhang XK</searchLink>; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.; Food Science and Engineering College, Beijing University of Agriculture, Beijing, China.; 'The Belt and Road' International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Jeffery+DW%22">Jeffery DW</searchLink>; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia.<br /><searchLink fieldCode="AU" term="%22Li+DM%22">Li DM</searchLink>; Food Science and Engineering College, Beijing University of Agriculture, Beijing, China.; 'The Belt and Road' International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Lan+YB%22">Lan YB</searchLink>; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Zhao+X%22">Zhao X</searchLink>; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.<br /><searchLink fieldCode="AU" term="%22Duan+CQ%22">Duan CQ</searchLink>; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.
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  Data: <searchLink fieldCode="JN" term="%22101305205%22">Comprehensive reviews in food science and food safety</searchLink> [Compr Rev Food Sci Food Saf] 2022 Sep; Vol. 21 (5), pp. 3834-3866. <i>Date of Electronic Publication: </i>2022 Aug 01.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Institute+of+Food+Technologists%22">Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>101305205 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1541-4337 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2215414337%22">15414337 </searchLink><i>NLM ISO Abbreviation: </i>Compr Rev Food Sci Food Saf <i>Subsets: </i>MEDLINE
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        Value: 10.1111/1541-4337.13010
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      – Code: eng
        Text: English
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        StartPage: 3834
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      – TitleFull: Red wine coloration: A review of pigmented molecules, reactions, and applications.
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              M: 09
              Text: 2022 Sep
              Type: published
              Y: 2022
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