Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality
Lulu Wu, Yu Zhang, Shuyue Fan, Mario Prejanò, Tiziana Marino, Nino Russo, Yongsheng Tao, Yunkui Li
Topics & Concepts
Caffeic acidChemistryWineIsothermal titration calorimetryGlucosideTartaric acidOrganic chemistryPhenolsHydrogen bondNuclear chemistryChromatographyPhysical chemistryMoleculeFood scienceAlternative medicinePathologyCitric acidMedicineAntioxidantFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processes