Non-acylated and acylated anthocynins in red wines of different ages: Color contribution and evaluation

Tracking color and pigment changes in anthocyanin products

Ronald E. Wrolstad, Robert W. Durst, Jungmin Lee · Trends in Food Science & Technology · 2005 · 764 citations

Agriculture, Biochemistry, Food Science +14

Changes in the detailed pigment composition of red wine during maturity and ageing

Cristina Alcalde‐Eon, M. Teresa Escribano-Bailón, Celestino Santos‐Buelga et al. · Analytica Chimica Acta · 2005 · 296 citations

Agriculture, Food Science, Viticulture +14

Pathway Leading to the Formation of Anthocyanin−Vinylphenol Adducts and Related Pigments in Red Wines

Michael Schwarz, Tobias C. Wabnitz, Peter Winterhalter · Journal of Agricultural and Food Chemistry · 2003 · 239 citations

Agriculture, Biochemistry, Enology +15

A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines

Fernando Ayala, J. Federico Echávarri, A.I. Negueruela · American Journal of Enology and Viticulture · 1997 · 175 citations

Agriculture, Food Science, Viticulture +16

Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation

Michael Rentzsch, Michael Schwarz, Peter Winterhalter · Trends in Food Science & Technology · 2007 · 166 citations

Natural Sciences, Biochemistry, Chemistry +7