Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Anthocyanins are natural colorants which have raised a growing interest due to their
extensive range of colours, innocuous and beneficial health effects. Despite the great …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …

Phenolic compounds constitute a diverse group of secondary metabolites which are present
in both grapes and wine. The phenolic content and composition of grape processed …

Originating in the grapes, anthocyanins and their derivatives are the crucial pigments
responsible for the red wine color. During wine maturation and aging, the concentration of …

Anthocyanins, the color compounds of plants, are known for their wide applications in food,
nutraceuticals and cosmetic industry. The biosynthetic pathway of anthocyanins is well …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

Anthocyanin colors and factors which stabilize and enhance these labile pigments were
studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid …

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine,
as well as for numerous physiological properties associated with wine consumption. Mass …

Polyphenolics, which are ubiquitous in plants, currently are among the most studied
phytochemicals because of their perceptible chemical properties and antioxidant activity …