Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang

A low temperature promotes anthocyanin biosynthesis but does not accelerate endogenous abscisic acid accumulation in red-skinned grapes

(2019) Mei Gao-Takai et al.   PLANT SCIENCE

Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine

(2015) Jianqiang Song et al.   FOOD CHEMISTRY

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

(2014) Na-Na Liang et al.   FOOD RESEARCH INTERNATIONAL

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

(2011) Maja Dimitrovska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Climate change associated effects on grape and wine quality and production

(2010) Ramón Mira de Orduña   FOOD RESEARCH INTERNATIONAL

Different Anthocyanin Profiles of the Skin and the Pulp of Yan73 (Muscat Hamburg × Alicante Bouschet) Grape Berries

(2010) Jian-Jun He et al.   MOLECULES

Chemical studies of anthocyanins: A review

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

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

(2008) S GONZALEZMANZANO et al.   FOOD CHEMISTRY

Prediction of Wine Color Attributes from the Phenolic Profiles of Red Grapes (Vitis vinifera)

(2008) Jacob S. Jensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY