Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation

Analysis of the anthocyanin composition of Cabernet Sauvignon and Portugieser wines provides an objective assessment of the grape varieties

(2010) HERBERT OTTENEDER et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Free radical scavenging and antibacterial activities of southern Serbian red wines

(2009) A. Radovanović et al.   FOOD CHEMISTRY

Phytochemical profiles and antioxidant activities of wine grapes

(2009) Jun Yang et al.   FOOD CHEMISTRY

Anthocyanin fingerprint of clones of Tempranillo grapes and wines made with them

(2008) E. REVILLA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin

(2008) Mark O. Downey et al.   JOURNAL OF CHROMATOGRAPHY A

Rapid-resolution liquid chromatography/mass spectrometry for determination and quantitation of polyphenols in grape berries

(2008) Chiara Cavaliere et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY