Originating in the grapes, monomeric anthocyanins in young red wines contribute the
majority of color and the supposed beneficial health effects related to their consumption, and …

To understand effects of using oak barrels on the astringency, bitterness and color of dry red
wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper …

Natural colorants/pigments such as anthocyanins, carotenoids, betalains, and chlorophylls
have been generally used in the food industry as coloring agents. However, there are …

Application of sequential solvent extraction, followed by HPLC combined with the taste
dilution analysis, enabled the localization of the most intense velvety astringent, drying, and …

Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during
storage, the color of polymeric pigments formed between anthocyanins and …

The initial concentration of anthocyanin and proanthocyanidin in wine affects the
development of SO 2-resistant pigments, as well as color and non-color contributing …

Under natural physiological conditions, anthocyanins can keep bright and stable color for a
long time due to the relatively stable acid-base environment of plant vacuoles and the …

This article proposes a simple and sensitive HPLC method with photo‐diode array detection
for the analysis of organic acids, monomeric polyphenols and furanic compounds in wine …

Twelve samples of commercially available wines produced in three different wine-growing
sub-regions of Croatia were analysed, to determine their polyphenolic content and associate …

Though non-anthocyanin phenolics normally do not have red color, they affect the red color
expression in the copigmentation of red wines. In this study, the influence of prefermentative …