Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its
color. Due to their sensitivity, they are affected by food processing techniques such as …

The anthocyanin composition of Tannat red wines obtained with four winemaking
techniques was evaluated in different years. The wines were elaborated with traditional …

Colour compounds of rosé wines can be very sensitive to storage conditions because of the
low levels of naturally-occurring protective compounds. This article deals with the effects of …

Simple and polymeric anthocyanins of Pinot noir wines produced by different vinification
processes were monitored by high-performance liquid chromatography (HPLC) from the …

To detect adulteration of wine, it has been proposed that the ratio of acetylated to p-
coumaroylated conjugates of nine characteristic anthocyanins can be used to determine …

Anthocyanins are a group of phenolic compounds with great importance, not only because
they play a crucial role in a wine's quality, but also due to the fact that they can have …

The effects of two different vinification techniques, traditional fermentation and carbonic
maceration, on the anthocyanin composition and color of young red wines, made with Syrah …

The anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes
over two vintages was studied. Samples were obtained during berry ripening from two …

The variation in profiles of anthocyanins and volatile organic compounds (VOCs) in juices
and in the corresponding fruit wines made from blood oranges ripened at different maturity …

The anthocyanin composition was analysed in strawberry fruits from five different cultivars
(cv. Eris, Oso Grande, Carisma, Tudnew and Camarosa). Twenty-five defined anthocyanin …