[1] LIU Y X, LIANG N N, WANG J, et al. Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines[J].Journal of Food Science, 2013,78(1): C25-C30.
[2] NICOLLE P, MARCOTTE C, ANGERS P, et al.Co-fermentation of red grapes and white pomace: A natural and economical process to modulate red hybrid wine composition[J].Food Chemistry,2018, 242:481-490.
[3] EIRO M J, HEINONEN M. Anthocyanin color behavior and stability during storage: Effect of Intermolecular Copigmentation[J].Journal of Agricultural & Food Chemistry,2002,50(25):7 461-7 466.
[4] XU H G, LIU X, YAN Q L, et al. A novel copigment of quercetagetin for stabilization of grape skin anthocyanins[J]. Food Chemistry,2015,166:50-55.
[5] GARCIAMARINO M, ESCUDEROGILETE M L, et al.Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements[J].Food Research International,2013,50(1):20-30.
[6] TEIXEIRA N, CRUZ L, BRAS N F, et al.Structural features of copigmentation of oenin with different polyphenol copigments[J].Journal of Agricultural and Food Chemistry,2013,61(28):6 942-6 948.
[7] ESCRIBANOBAILON M T,SANTOSBUELGA C.Anthocyanin copigmentation-evaluation, mechanisms and implications for the colour of red wines[J].Current Organic Chemistry,2012,16(6):715-723.
[8] 张波,韩舜愈,马腾臻,等.红葡萄酒中花色苷衍生物结构研究进展[J].食品科学,2018,39(5):284-295.
[9] GRIS E F,FERREIRA E A,FALCA-O L D,et al.Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems[J].Food Chemistry,2007,100(3):1 289-1 296.
[10] HERNANDEZHERRERO J A,FRUTOS M J.Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices[J].Food Chemistry,2015,173:495-500.
[11] HAN F L,XU Y.Effect of the structure of seven anthocyanins on self-association and colour in an aqueous alcohol solution[J]. South African Journal for Enology and Viticulture,2015,36(1):105-116.
[12] BENEDICTE B, FREITAS V A P D. Influence of procyanidin structures on their ability to complex with oenin[J].Food Chemistry,2005,90(3):453-460.
[13] MARKOVIC J M, PETRANOVIC N A, BARANAC J M. A spectrophotometric study of the copigmentation of malvin with caffeic and ferulic acids[J].Journal of Agricultural & Food Chemistry,2000,48(11):5 530-5 536.
[14] LAMBERT S G, ASENSTORFER R E,WILLIAUSOW N M, et al. Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine [J].Food Chemistry, 2011, 125(1): 106-115.
[15] ZHANG B, HE F, ZHOU P P, et al. Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods[J].Food Research International, 2015, 78: 313-320.
[16] HERASROGER J, ALONSOALONSO O, GALLO-MONTESDEOCA A, et al. Influence of copigmentation and phenolic composition on wine color[J].Journal of Food Science and Technology,2016,53(6):2 540-2 547.
[17] TROUILLAS P,SANCHOGARCIA J C,DE FREITAS V,et al.Stabilizing and modulating color by copigmentation: Insights from theory and experiment[J].Chemical Reviews,2016,116(9):4 937-4 982.
[18] MALAJ N,DE SIMONE B C, QUARTAROLO A D,et al.Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids[J]. Food Chemistry, 2013, 141(4): 3 614-3 620.
[19] RIVERO F J, GORDILLO B, JARAPALACIOS M J, et al. Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition[J].LWT - Food Science and Technology,2017,84:544-550.
[20] ZHANG B, LIU R, HE F, et al. Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations[J].Food Chemistry,2015,170:226-233.
[21] BOULTON R.The copigmentation of anthocyanins and Its role in the color of red wine: A critical review[J]. American Journal of Enology & Viticulture,2001,522(2):67-87.
[22] CAVALCANTI R N, SANTOS D T, MEIRELES M A A, et al. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview[J]. Food Research International,2011,44(2):499-509.
[23] CASTANEDAOVANDO A, PACHECOHERNANDEZ M D, PACHECO-HERNA′NDEZ D L, et al.Chemical studies of anthocyanins: A review[J]. Food Chemistry,2009,113(4):859-871.
[24] GONZALEZMANZANO S, DUENAS M, RICASGONZAL O J, et al.Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine[J].Food Chemistry,2009, 114(2):649-656.
[25] 韩富亮,李杨,李记明,等.红葡萄酒花色苷结构和颜色的关系研究进展[J].食品与生物技术学报,2011,30(3):328-336.
[26] DI M F, SANCHO G J C, DANGLES O, et al.Highlights on anthocyanin pigmentation and copigmentation: A matter of flavonoid π-stacking complexation to be described by DFT-D[J]. Journal of Chemical Theory & Computation,2012,8(6):2 034-2 043.
[27] ZHANG B, HE F, LIU Y, et al.Impact of adding ellagic acid to red grapes on the phenolic composition and chromatic quality of Cabernet Sauvignon wines from a warm climate[J].Journal of Food Processing and Preservation,2017,41(4)e13-080.
[28] BOULTON R. The copigmentation of anthocyanins and Its role in the color of red wine: A critical review[J]. American Journal of Enology & Viticulture, 2001, 52(2):67-87.
[29] HAN F L, ZHANG W N, PAN Q H, et al. Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines[J].Molecules,2008,13(11):2 859-2 870.
[30] 王宏.宁夏干红葡萄酒陈酿过程中酚类物质及颜色的变化规律研究[D].银川:宁夏大学,2015.
[31] FANZONE M, GONZALEZMANZANO S, PE′REZALONSO J, et al. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside[J]. Food Chemistry, 2015, 175:166-173.
[32] WILSKAJESZKA J, KORZUCHOWSKA A. Anthocyanins and chlorogenic acid copigmentation - influence on the colour of strawberry and chokeberry juices[J].Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung,1996,203(1):38-42.
[33] RIVERO F J,GORDILLO B, JARA-PALACIOS J M, et al.Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition[J].LWT - Food Science and Technology, 2017,84:544-550.
[34] DI MEO F, SANCHO GARCIA J C, DANGLES O, et al.Highlights on anthocyanin pigmentation and copigmentation: A matter of flavonoid π-stacking complexation to be described by DFTD[J].Journal of Chemical Theory & Computation,2012,8(6):2 034-2 043.
[35] GORDILLO B, RODRIGUEZPULIDO J F, ESCUDERO-GILETE L M, et al. Comprehensive colorimetric study of anthocyanic copigmentation in model solutions. Effects of pH and molar ratio[J]. Journal of Agricultural & Food Chemistry, 2012, 60(11): 2 896-2 905.
[36] GORDILLO B,SIGURDSON G T, FEI L,et al.Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification[J].Food Research International, 2018, 106: 791-799.
[37] ZHANG X K, HE F, ZHANG B, et al.The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging [J].Food Research International, 2018,106:568-579.
[38] GARCI′A-MARINO M, ESCUDERO-GILETE M, ESCRIBANO-BAILO′ N M, et al.Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements[J].Food Research International, 2013, 50(1):20-30.