Yang Xueshan
Gansu Agricultural University
Hypsochromic shiftOrganic chemistryInorganic chemistryChemistrySaccharomyces cerevisiaeAnthocyaninEthanolCopigmentationMalvidinWhite Wineß d glucosidaseFood scienceTerpeneBathochromic shiftWineStrain (chemistry)PigmentEthanol fermentation
Publications 2
#1Zhu Xia (GAU: Gansu Agricultural University)H-Index: 4
#2Yang Xueshan (GAU: Gansu Agricultural University)H-Index: 1
Last. Y.C. Li (GAU: Gansu Agricultural University)
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#1Zhang Bo (CAU: China Agricultural University)
#2Yang Xueshan (GAU: Gansu Agricultural University)H-Index: 1
Last. Shun-Yu Han (GAU: Gansu Agricultural University)H-Index: 6
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Abstract In the recent research, the copigmentations of malvidin-3-O-glucoside with eight types of phenolic copigments have been investigated. The influence of the pigment/copigment molar ratio, the reaction temperature, the pH and the ethanol content of solutions has been examined. The results showed that the copigmentation effect was dependent on not only the particular structures of the phenolic compounds but also the factors of the reaction systems. The increase of the copigment concentratio...
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