ワインの色
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2022/05/03 00:18 UTC 版)
ワインの色（ワインのいろ、Wine color）は、最も認識しやすいワインの特徴の一つである。重いワインは一般的に深い色をしており、ワインの色は、ワインのテイスティングの要素の一つとなる。ワインの色を判定する伝統的な道具は、暗いワインセラーの中で液体の色を見られるようにした浅いカップのタートバンである。また色は、ワインの分類の要素となる。
- ^ Boulton, Roger (2001). “The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review”. Am. J. Enol. Vitic. 52 (2): 67–87.
- ^ Céline, Malien-Aubert; Olivier, Dangles; Josèphe, Amiot Marie (2002). “Influence of procyanidins on the color stability of oenin solutions”. Journal of Agricultural and Food Chemistry 50 (11): 3299–3305. doi:10.1021/jf011392b. PMID 12010001.
- ^ Atanasova, Vessela; Fulcrand, Hélène; Cheynier, Véronique; Moutounet, Michel (2002). “Effect of oxygenation on polyphenol changes occurring in the course of wine making”. Analytica Chimica Acta 458: 15–27. doi:10.1016/S0003-2670(01)01617-8.
- ^ Schwarz, Michael; Hofmann, Glenn; Winterhalter, Peter (2004). “Investigations on Anthocyanins in Wines from Vitis vinifera cv. Pinotage: Factors Influencing the Formation of Pinotin A and Its Correlation with Wine Age”. J. Agric. Food Chem. 52 (3): 498–504. doi:10.1021/jf035034f.
- ^ Mateus, Nuno; Oliveira, Joana; Haettich-Motta, Mafalda; De Freitas, Victor (2004). “New Family of Bluish Pyranoanthocyanins”. Journal of Biomedicine and Biotechnology 2004 (5): 299–305. doi:10.1155/S1110724304404033. PMC 1082895. PMID 15577193.
- ^ Mateus, Nuno; Pascual-Teresa, Sonia de; Rivas-Gonzalo, Julián C; Santos-Buelga, Celestino; De Freitas, Victor (2002). “Structural diversity of anthocyanin-derived pigments in port wines”. Food Chemistry 76 (3): 335. doi:10.1016/S0308-8146(01)00281-3.
- ^ Mateus, Nuno; Silva, Artur M. S.; Rivas-Gonzalo, Julian C.; Santos-Buelga, Celestino; De Freitas, Victor (2003). “A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines”. Journal of Agricultural and Food Chemistry 51 (7): 1919–23. doi:10.1021/jf020943a. PMID 12643652.
- ^ Malvidin glucoside-ethyl-catechin on Yeast Metabolome Database
- ^ Morata, A; González, C; Suárez-Lepe, JA (2007). “Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids”. International journal of food microbiology 116 (1): 144–52. doi:10.1016/j.ijfoodmicro.2006.12.032. PMID 17303275.
- ^ Asenstorfer, Robert E.; Lee, David F.; Jones, Graham P. (2006). “Influence of structure on the ionisation constants of anthocyanin and anthocyanin-like wine pigments”. Analytica Chimica Acta 563: 10. doi:10.1016/j.aca.2005.09.040.
- ^ Escribano-Bailón, Teresa; Alvarez-García, Marta; Rivas-Gonzalo, Julian C.; Heredia, Francisco J.; Santos-Buelga, Celestino (2001). “Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin”. Journal of Agricultural and Food Chemistry 49 (3): 1213–7. doi:10.1021/jf001081l. PMID 11312838.
- ^ Caillé, Soline; Samson, Alain; Wirth, Jérémie; Diéval, Jean-Baptiste; Vidal, Stéphane; Cheynier, Véronique (2010). “Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling”. Analytica Chimica Acta 660 (1–2): 35–42. doi:10.1016/j.aca.2009.11.049. PMID 20103141.
- ^ Es-Safi, Nour-Eddine; Guernevé, Christine; Fulcrand, Hélène; Cheynier, Véronique; Moutounet, Michel (2000). “Xanthylium salts formation involved in wine colour changes”. International Journal of Food Science & Technology 35: 63. doi:10.1046/j.1365-2621.2000.00339.x.
- ^ OIV web site
[続きの解説]
「ワインの色」の続きの解説一覧
- 1 ワインの色とは
- 2 ワインの色の概要
- 3 色
- ワインの色のページへのリンク
