The antochians are the pigments responsible of the color of the young red wine[ 7 ]. Among the antochians, the malvidine has the most important role in the coloring of the red wines. On its stability depends to a great extent the colouring tint and the sensorial particularities of the red and rose wines coming from various vineyards [8]. In the presence of the oxygen and of the iron, the malvidine suffers a degradation process, determining the depreciation of the wines [1; 3; 5]. In this paper was studied the malvidine-3-glucoside degradation kinetic, in model solutions of synthetic wine, in the presence of different concentrations of iron, at 70o C and two values of pH characteristic for the wines (2.9 and 3.4).
Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine