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- Stander, Maria A., et al. Show all 3 Authors
- Journal of chromatography 2012 v.1235 pp. 92-102
- acylation; anthocyanidins; anthocyanins; color; dissociation; energy; glycosylation; high performance liquid chromatography; mass spectrometry; molecular weight; red wines; screening; sensory properties; sugars; ultra-performance liquid chromatography; wine grapes
- ... Anthocyanins are responsible for the colour of red grapes and wine. In addition to their contribution to the sensory properties of wine, these compounds are also of interest due to their beneficial biological properties. Wine anthocyanins exhibit a large structural diversity due to variations in glycosylation and acylation patterns, which is further exacerbated by the diverse reactions involving g ...