Construct · 1 fields · 1 citations

copigmentation: a standalone construct

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Food chemistry

stacking of anthocyanins with colorless cofactors that enhances and shifts their color, studied as a major source of red wine color.

In food chemistry, copigmentation refers to stacking of anthocyanins with colorless cofactors that enhances and shifts their color, studied as a major source of red wine color. This meaning comes from Boulton (2001) in American Journal of Enology and Viticulture.[1]

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Nearby constructs

color4 fields · 5 citationsjingle · one word, four constructs source4 fields · 4 citationsjingle · one word, four constructs stacking3 fields · 3 citationsjingle · one word, three constructs

References

Boulton, R. (2001). The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. American Journal of Enology and Viticulture, 52(2), 67-87. https://doi.org/10.5344/ajev.2001.52.2.67

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