{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,19]],"date-time":"2025-11-19T14:47:40Z","timestamp":1763563660697,"version":"build-2065373602"},"reference-count":34,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2006,9,19]],"date-time":"2006-09-19T00:00:00Z","timestamp":1158624000000},"content-version":"vor","delay-in-days":4432,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"FLAIR","award":["89053"],"award-info":[{"award-number":["89053"]}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[1994,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>In a young Portuguese red table wine (Douro Valley) a significant relationship between the colour composition (anthocyanins, polymeric pigment, colour density) and five parameters (pH, SO<jats:sub>2<\/jats:sub>, alcohol, temperature, time of storage) were found. Higher temperature increased the loss of individual and total anthocyanins (as measured fay HPLC) during the ageing, while the wines with higher SO<jats:sub>2<\/jats:sub> content contained a greater amount of anthocyanins. Malvidin 3\u2010glucoside acetate was the only anthocyanin not affected by the SO<jats:sub>2<\/jats:sub> content, but its concentration was related with the interaction term (time of storage \u00d7 SO<jats:sub>2<\/jats:sub> content). Peonidin and malvidin 3\u2010glucoside\u2010<jats:italic>p<\/jats:italic>\u2010coumarate were the two anthocyanins affected by the quadratic term of temperature. Three different groups of equations corresponding to the three different states of the glucoside moiety were found. The polymeric pigment absorbance increases daring conservation and with higher temperature, while the pH and SO<jats:sub>2<\/jats:sub> content decreased the polymeric pigment formation. The colour density of the experimental wine was related significantly to the changes of the coloured anthocyanins and to the polymeric pigment content.<\/jats:p>","DOI":"10.1002\/jsfa.2740650416","type":"journal-article","created":{"date-parts":[[2006,11,3]],"date-time":"2006-11-03T08:32:51Z","timestamp":1162542771000},"page":"477-485","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":51,"title":["Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine"],"prefix":"10.1002","volume":"65","author":[{"given":"Constantinos","family":"Dallas","sequence":"first","affiliation":[]},{"given":"Olga","family":"Laureano","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2006,9,19]]},"reference":[{"key":"e_1_2_1_2_1","first-page":"1139","article-title":"Co\u2010pigmentation of anthocyanins in plant tissues and its effect on colour","volume":"11","author":"Asen S","year":"1972","journal-title":"J Am Chem Soc"},{"key":"e_1_2_1_3_1","first-page":"203","article-title":"HPLC in port wines Determination of ageing rates","volume":"25","author":"Bakker J","year":"1986","journal-title":"Vitis"},{"key":"e_1_2_1_4_1","doi-asserted-by":"crossref","first-page":"121","DOI":"10.5344\/ajev.1986.37.2.121","article-title":"The determination of anthocyanins in ageing red wines: comparison of HPLC and spectral methods","volume":"37","author":"Bakker J","year":"1986","journal-title":"Am J Enol Vitic"},{"key":"e_1_2_1_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1983.tb10756.x"},{"key":"e_1_2_1_6_1","doi-asserted-by":"crossref","first-page":"134","DOI":"10.5344\/ajev.1975.26.3.134","article-title":"On the nature of reaction responsible for colour behavior in red wines: a hypothesis","volume":"26","author":"Berg HW","year":"1975","journal-title":"Am J Enol Vitic"},{"key":"e_1_2_1_7_1","doi-asserted-by":"publisher","DOI":"10.1021\/ja00447a012"},{"key":"e_1_2_1_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740240211"},{"key":"e_1_2_1_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740240213"},{"key":"e_1_2_1_10_1","first-page":"241","volume-title":"Statistical Methods in Food and Consumer Research","author":"Gacula MC","year":"1984"},{"key":"e_1_2_1_11_1","first-page":"253","article-title":"La couleur des vins rouges. 2. Partie. Mesure originale et interpretation","volume":"18","author":"Glories Y","year":"1984","journal-title":"Conn Vigne Vin"},{"key":"e_1_2_1_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1964.tb01685.x"},{"key":"e_1_2_1_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/0040-4020(67)85056-7"},{"key":"e_1_2_1_14_1","doi-asserted-by":"crossref","first-page":"191","DOI":"10.5344\/ajev.1969.20.3.191","article-title":"Review of polyphenol condensation reactions and their possible occurence in the aging of wines","volume":"20","author":"Jurd L","year":"1969","journal-title":"Am J Enol Vitic"},{"key":"e_1_2_1_15_1","first-page":"25","article-title":"A evolu\u00e7\u00e3o da materia corantc de alguns vinhos tintos","volume":"4","author":"Laureano O","year":"1981","journal-title":"Rev Partug Bioq"},{"key":"e_1_2_1_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-472550-8.50010-X"},{"key":"e_1_2_1_17_1","doi-asserted-by":"crossref","first-page":"257","DOI":"10.5344\/ajev.1981.32.4.257","article-title":"Analysis of anthocyanins in vitis vinifera wines and red color versus aging by HPLC and spectrophotometry","volume":"32","author":"McCloskey LP","year":"1981","journal-title":"Am J Enol Vitic"},{"volume-title":"Design and Analysis of Experiments","year":"1984","author":"Montgomery CD","key":"e_1_2_1_18_1"},{"key":"e_1_2_1_19_1","first-page":"11","article-title":"Changes in the anthocyanins, flavanoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon","volume":"38","author":"Nagel CW","year":"1979","journal-title":"Am J Enol Vitic"},{"volume-title":"Recueil des M\u00e9thodes Internationales d' Analyse des Vins et des Mo\u00fbts","year":"1990","author":"O I V","key":"e_1_2_1_20_1"},{"volume-title":"Les Composes Phenoliaues du Raisin et du Kin","year":"1964","author":"Ribereau\u2010Gayon P","key":"e_1_2_1_21_1"},{"key":"e_1_2_1_22_1","first-page":"2649","article-title":"Le dosage des anthocyanes dans le vin rouge","volume":"9","author":"Ribereau\u2010Gayon P","year":"1965","journal-title":"Bull. Soc. Chim."},{"key":"e_1_2_1_23_1","first-page":"119","article-title":"Interpretation chimique de la couleur des vins rouges","volume":"12","author":"Ribereau\u2010Gayon P","year":"1973","journal-title":"Vitis"},{"volume-title":"Sciences el Techniques du Vin. Vol I. Analyse et Controle des Vins","year":"1972","author":"Ribereau\u2010Gayon J","key":"e_1_2_1_24_1"},{"key":"e_1_2_1_25_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740340512"},{"key":"e_1_2_1_26_1","first-page":"41","article-title":"Composition anthocyaniques des c\u00e9pages. I\u2010Essai de classification par analyse en composant es principals et par analyse factorielle discriminate I","volume":"112","author":"Roggero JP","year":"1988","journal-title":"Rev Fron\u00e7 Oenol"},{"key":"e_1_2_1_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0031-9422(00)97215-7"},{"key":"e_1_2_1_28_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740251105"},{"key":"e_1_2_1_29_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740280311"},{"key":"e_1_2_1_30_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740300612"},{"key":"e_1_2_1_31_1","first-page":"68","article-title":"Red wine quality: The critical role of SO2 during vinification and conservation","volume":"220","author":"Somers TC","year":"1982","journal-title":"Aust Grapegrower Winemaker"},{"key":"e_1_2_1_32_1","first-page":"139","article-title":"Parameters of red wine quality","volume":"33","author":"Timberlake CF","year":"1981","journal-title":"Food Technol Aust"},{"key":"e_1_2_1_33_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740181009"},{"key":"e_1_2_1_34_1","doi-asserted-by":"crossref","first-page":"97","DOI":"10.5344\/ajev.1976.27.3.97","article-title":"Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines","volume":"27","author":"Timberlake CF","year":"1976","journal-title":"Am J Enol Vitic"},{"volume-title":"Sensory Quality in Foods and Beverages","year":"1983","author":"Timberlake CF","key":"e_1_2_1_35_1"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.2740650416","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.2740650416","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.2740650416","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.2740650416","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T08:56:30Z","timestamp":1760864190000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.2740650416"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1994,8]]},"references-count":34,"journal-issue":{"issue":"4","published-print":{"date-parts":[[1994,8]]}},"alternative-id":["10.1002\/jsfa.2740650416"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.2740650416","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"type":"print","value":"0022-5142"},{"type":"electronic","value":"1097-0010"}],"subject":[],"published":{"date-parts":[[1994,8]]},"assertion":[{"value":"1993-09-20","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"1994-04-27","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2006-09-19","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}