Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on lees

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A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines

Nuno Mateus, Artur M. S. Silva, Julián C. Rivas‐Gonzalo et al. · Journal of Agricultural and Food Chemistry · 2003 · 186 citations

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Red wine consumption does not affect oxidizability of low-density lipoproteins in volunteers

YB de Rijke, PN Demacker, NA Assen et al. · American Journal of Clinical Nutrition · 1996 · 174 citations · Full text

Agriculture, Biochemistry, Nutritional Sciences +10

Changes in the Anthocyanins, Flavonoids and Hydroxycinnamic Acid Esters during Fermentation and Aging of Merlot and Cabernet Sauvignon

C. W. Nagel, Larry W. Wulf · American Journal of Enology and Viticulture · 1979 · 153 citations

Agriculture, Biochemistry, Food Science +17

Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

Mar�a Monagas, Bego�a Bartolom�, Carmen G�mez-Cordov�s · European Food Research and Technology · 2005 · 146 citations

Agriculture, Enology, Plant Sciences +14