Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Rodrigo N. Cavalcanti, Diego T. Santos, M. Ângela A. Meireles · Food Research International · 2010 · 543 citations

Agriculture, Biochemistry, Food Science +10

Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from<i>Vitis vinifera</i>L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Marı́a Monagas, Carmen Gómez‐Cordovés, Begoña Bartolomé et al. · Journal of Agricultural and Food Chemistry · 2003 · 411 citations

Agriculture, Enology, Wine Analysis +16

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

Note. Visual and Instrumental Color Evaluation in Red Wines

José A. Martínez, Manuel Melgosa, E. Hita et al. · Food Science and Technology International · 2001 · 289 citations

Agriculture, Food Science, Viticulture +14

Polyphenol interactions. Anthocyanins: Co‐pigmentation and colour changes in red wines

Hua Liao, Ya Cai, Edwin Haslam · Journal of the Science of Food and Agriculture · 1992 · 232 citations

Agriculture, Chemistry, Viticulture +17