Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents

Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia

Giuseppe Mazza, Lana Fukumoto, Pascal Delaquis et al. · Journal of Agricultural and Food Chemistry · 1999 · 587 citations

Agriculture, Biochemistry, Food Science +17

Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO₂, “chemical age”

T. C. Somers, Michael E. Evans · Journal of the Science of Food and Agriculture · 1977 · 410 citations

Agriculture, Chemistry, Food Science +17

La couleur des vins rouges. 2e partie : mesure, origine et interprétation

Yves Glories · OENO One · 1984 · 310 citations · Full text

Agriculture, Chemistry, Viticulture +14

Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes

Ling Gao, Benôıt Girard, G. Mazza et al. · Journal of Agricultural and Food Chemistry · 1997 · 171 citations

Agriculture, Enology, Food Science +17

Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B₂, and Acetaldehyde

Constantin Dallas, Jorge M. Ricardo‐da‐Silva, Olga Laureano · Journal of Agricultural and Food Chemistry · 1996 · 168 citations

Agriculture, Biochemistry, Chemistry +17