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

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

Agriculture, Food Science, Color Theory +10

Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

Johanna Bakker, C. F. Timberlake · Journal of Agricultural and Food Chemistry · 1997 · 507 citations

Agriculture, Biochemistry, Enology +17

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

Hélène Fulcrand, Carime Benabdeljalil, Jacques Rigaud et al. · Phytochemistry · 1998 · 448 citations

Agriculture, Enology, Viticulture +15

First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions

Sophie Remy, H�l�ne Fulcrand, Michel Moutounet · Journal of the Science of Food and Agriculture · 2000 · 304 citations

Agriculture, Biochemistry, Enology +15

Structure of new anthocyanin-derived wine pigments

Paulo Cameira dos Santos, Jean Favre-Bonvin · Journal of the Chemical Society Perkin Transactions 1 · 1996 · 292 citations

Agriculture, Biochemistry, Enology +14