On the public citation graph
Effect of Caffeic Acid on the Color of Red Wine
0 signed · 120 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/anie.199100171openalex-snapshot
Structure and Molecular Stacking of Anthocyanins—Flower Color Variation
inferredcites →https://doi.org/10.1002/jsfa.2740280611openalex-snapshot
Anthocyanins: Colour augmentation with catechin and acetaldehyde
inferredcites →https://doi.org/10.1002/jsfa.2740590305openalex-snapshot
Polyphenol interactions. Anthocyanins: Co‐pigmentation and colour changes in red wines
inferredcites →https://doi.org/10.1007/bf01193002openalex-snapshot
Interactions between catechin and malvidin-3-monoglucoside in model solutions
inferredcites →https://doi.org/10.1016/0031-9422(95)00811-xopenalex-snapshot
Coupling reactions between flavylium ions and catechin
inferredcites →https://doi.org/10.1016/0278-6915(83)90111-4openalex-snapshot
Anthocyanins as food colors
inferredcites →https://doi.org/10.1016/0308-8146(94)90187-2openalex-snapshot
Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?
inferredcites →https://doi.org/10.1016/s0003-2670(02)00141-1openalex-snapshot
In Vino Analytica Scientia 2001
inferredcites →https://doi.org/10.1016/s0031-9422(97)00268-9openalex-snapshot
(+)-Catechin—acetaldehyde condensation products in relation to wine-ageing
inferredcites →https://doi.org/10.1016/s0040-4020(01)91542-xopenalex-snapshot
The chemistry of anthocyanins, anthocyanidins and related flavylium salts
inferredcites →https://doi.org/10.1016/s0308-8146(00)00286-7openalex-snapshot
Enhancement of red wine colour by pre-fermentation addition of copigments
inferredcites →https://doi.org/10.1021/ja00189a039openalex-snapshot
The co-pigmentation reaction of anthocyanins: a microprobe for the structural study of aqueous solutions
inferredcites →https://doi.org/10.1021/jf00029a007openalex-snapshot
Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds
inferredcites →https://doi.org/10.1021/jf950420lopenalex-snapshot
Spectrophotometric Study of Anthocyan Copigmentation Reactions
inferredcites →https://doi.org/10.1038/209368a0openalex-snapshot
Wine Tannins—Isolation of Condensed Flavonoid Pigments by Gel-Filtration
inferredcites →https://doi.org/10.1177/108201329900500407openalex-snapshot
Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales
inferredcites →https://doi.org/10.5344/ajev.1976.27.3.97openalex-snapshot
Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines
inferredcites →https://doi.org/10.5344/ajev.1997.48.3.370openalex-snapshot
First Evidence of Acetaldehyde-Flavanol Condensation Products in Red Wine
inferredcites →https://doi.org/10.5344/ajev.1999.50.2.211openalex-snapshot
Copigmentation in Model Wine Solutions: Occurrence and Relation to Wine Aging
inferredcites →https://doi.org/10.5344/ajev.2000.51.1.29openalex-snapshot
Browning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic Composition
inferredcites →https://doi.org/10.5344/ajev.2001.52.2.67openalex-snapshot
The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4012961openalex-extracted
Evaluation of the Impact of Adding Rutin and Buckwheat on the Volatile and Phenolic Composition of Monastrell Wine
inferred← citeshttps://doi.org/10.1007/978-0-387-74118-5_23openalex-snapshot
Non-flavonoid Phenolic Compounds
inferred← citeshttps://doi.org/10.1007/978-0-387-74118-5_24openalex-snapshot
Influence of Phenolics on Wine Organoleptic Properties
inferred← citeshttps://doi.org/10.1007/s00217-004-1063-6openalex-snapshot
Identification of novel pyranoanthocyanins in berry juices
inferred← citeshttps://doi.org/10.1007/s00217-006-0352-7openalex-snapshot
The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands
inferred← citeshttps://doi.org/10.1007/s00217-007-0799-1openalex-snapshot
Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization
inferred← citeshttps://doi.org/10.1007/s00217-008-0957-0openalex-snapshot
Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation
inferred← citeshttps://doi.org/10.1007/s00217-009-1102-4openalex-snapshot
Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters
inferred← citeshttps://doi.org/10.1007/s00217-014-2185-0openalex-snapshot
Copigmentation, colour and antioxidant activity of single-cultivar red wines
inferred← citeshttps://doi.org/10.1007/s00217-022-04005-yopenalex-snapshot
Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines
inferred← citeshttps://doi.org/10.1007/s10787-008-8027-6openalex-snapshot
Wine and health: state of proofs and research needs
inferred← citeshttps://doi.org/10.1007/s11694-018-9956-4openalex-snapshot
Anthocyanins from Nitraria tangutorun: qualitative and quantitative analyses, antioxidant and anti-inflammatory activities and their stabilities as affected by some phenolic acids
inferred← citeshttps://doi.org/10.1007/s13197-016-2210-3openalex-snapshot
Influence of copigmentation and phenolic composition on wine color
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21655-7openalex-snapshot
Factors Influencing Red Wine Color From the Grape to the Glass
inferred← citeshttps://doi.org/10.1016/b978-0-12-381468-5.00006-3openalex-snapshot
Chemical Constituents of Grapes and Wine
inferred← citeshttps://doi.org/10.1016/b978-0-443-27515-9.00003-3openalex-snapshot
Flower anthocyanin for natural dyeing
inferred← citeshttps://doi.org/10.1016/b978-012373646-8.50009-3openalex-snapshot
Chemical Constituents of Grapes and Wine
inferred← citeshttps://doi.org/10.1016/j.aca.2009.10.055openalex-snapshot
Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties
inferred← citeshttps://doi.org/10.1016/j.bej.2011.08.014openalex-snapshot
Development and characterization of a polyampholyte-based reactor immobilizing soybean seed coat peroxidase for analytical applications in a flow system
inferred← citeshttps://doi.org/10.1016/j.fbio.2022.101919openalex-snapshot
Impact of rutin and buckwheat (Fagopyrum esculentum) extract applications on the volatile and phenolic composition of wine
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109705openalex-snapshot
Effects of clay jar and stainless steel fermentation on microbial succession and flavor formation in spontaneously fermented Cabernet Sauvignon wine
inferred← citeshttps://doi.org/10.1016/j.fbp.2021.09.001openalex-snapshot
The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios
inferred← citeshttps://doi.org/10.1016/j.foodchem.2004.05.009openalex-snapshot
Influence of procyanidin structures on their ability to complex with oenin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2004.07.023openalex-snapshot
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.06.014openalex-snapshot
Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.11.006openalex-snapshot
Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.12.066openalex-snapshot
Color enhancing effect of carboxylic acids on anthocyanins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.12.072openalex-snapshot
Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.08.018openalex-snapshot
Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.12.058openalex-snapshot
Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.08.059openalex-snapshot
Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.10.085openalex-snapshot
A comprehensive study of red wine properties according to variety
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.05.022openalex-snapshot
Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.11.036openalex-snapshot
Active films from water-soluble chitosan/cellulose composites incorporating releasable caffeic acid for inhibition of lipid oxidation in fish oil emulsions
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.04.025openalex-snapshot
Beneficial phytochemicals in potato — a review
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.11.035openalex-snapshot
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
inferred← citeshttps://doi.org/10.1016/j.ifset.2018.05.007openalex-snapshot
Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2006.12.032openalex-snapshot
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
inferred← citeshttps://doi.org/10.1016/j.jfca.2008.05.004openalex-snapshot
2-Methyl-3-(methyldithio)furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines
inferred← citeshttps://doi.org/10.1016/j.lwt.2007.09.003openalex-snapshot
Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture
inferred← citeshttps://doi.org/10.1016/j.microc.2025.114924openalex-snapshot
Molecularly imprinted electrochemical sensor for fast and direct determination of caffeic acid in wine
inferred← citeshttps://doi.org/10.1016/j.scienta.2023.112256openalex-snapshot
Contributing factors to quality of date (Phoenix dactylifera L.) fruit
inferred← citeshttps://doi.org/10.1016/j.tifs.2003.07.004openalex-snapshot
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
inferred← citeshttps://doi.org/10.1016/j.tifs.2007.04.014openalex-snapshot
Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation
inferred← citeshttps://doi.org/10.1016/j.tifs.2017.07.005openalex-snapshot
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c08502openalex-snapshot
Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b02221openalex-snapshot
What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation
inferred← citeshttps://doi.org/10.1021/ct200572popenalex-snapshot
Detailed Investigation of the OH Radical Quenching by Natural Antioxidant Caffeic Acid Studied by Quantum Mechanical Models
inferred← citeshttps://doi.org/10.1021/jf021029kopenalex-snapshot
Influence of Ethanol Content on the Extent of Copigmentation in a Cencibel Young Red Wine
inferred← citeshttps://doi.org/10.1021/jf0340963openalex-snapshot
Pathway Leading to the Formation of Anthocyanin−Vinylphenol Adducts and Related Pigments in Red Wines
inferred← citeshttps://doi.org/10.1021/jf035507iopenalex-snapshot
Stability and Enhancement of Berry Juice Color
inferred← citeshttps://doi.org/10.1021/jf050848copenalex-snapshot
Effect of Red Grapes Co-winemaking in Polyphenols and Color of Wines
inferred← citeshttps://doi.org/10.1021/jf051005oopenalex-snapshot
Effect of Copigments and Grape Cultivar on the Color of Red Wines Fermented after the Addition of Copigments
inferred← citeshttps://doi.org/10.1021/jf052128bopenalex-snapshot
Noninvasive Evaluation of the Degree of Ripeness in Grape Berries (Vitis ViniferaL. Cv. Bacchus and Silvaner) by Chlorophyll Fluorescence
inferred← citeshttps://doi.org/10.1021/jf063585aopenalex-snapshot
Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines
inferred← citeshttps://doi.org/10.1021/jf2046202openalex-snapshot
Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio
inferred← citeshttps://doi.org/10.1021/jf402713dopenalex-snapshot
Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques
inferred← citeshttps://doi.org/10.1021/jf503412topenalex-snapshot
Robust Ultraviolet–Visible (UV–Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine
inferred← citeshttps://doi.org/10.1021/jf803131topenalex-snapshot
Substrate Specificities of Glycosidases from Aspergillus Species Pectinase Preparations on Elderberry Anthocyanins
inferred← citeshttps://doi.org/10.1080/10408690490911710openalex-snapshot
Updated Knowledge About the Presence of Phenolic Compounds in Wine
inferred← citeshttps://doi.org/10.1080/10942912.2015.1050500openalex-snapshot
Effect of Ferulic Acid on the Formation of Pyranoanthocyanins from Purple Corn (Zea maysL.) Cob in a Model System and Their Effects on Color
inferred← citeshttps://doi.org/10.1093/jaoacint/qsaa170openalex-snapshot
Co-Pigmentation of Caffeic Acid and Catechin on Wine Color and the Effect of Ultrasound in Model Wine Solutions
inferred← citeshttps://doi.org/10.1111/1750-3841.13340openalex-snapshot
The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines
inferred← citeshttps://doi.org/10.1111/1750-3841.14094openalex-snapshot
Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2012.02993.xopenalex-snapshot
Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines
inferred← citeshttps://doi.org/10.1155/2022/6256310openalex-snapshot
Metabolic and Developmental Changes in Germination Process of Mung Bean (Vigna radiata (L.) R. Wilczek) Sprouts under Different Water Spraying Interval and Duration
inferred← citeshttps://doi.org/10.11606/d.11.2012.tde-23042012-160258openalex-snapshot
Emprego da maceração a frio na extração e estabilização de compostos fenólicos em vinhos de Syrah cultivada em ciclo de outubro-inverno
inferred← citeshttps://doi.org/10.12983/ijsres-2014-p0150-0155openalex-snapshot
The Effects Catechin on Stability of Grape Anthocyanin – Copigment Complex
inferred← citeshttps://doi.org/10.1515/auoc-2015-0003openalex-snapshot
Determination of caftaric acid in tincture and rose water obtained from Rosae damascenae flores
inferred← citeshttps://doi.org/10.18002/10612/3517openalex-snapshot
Efecto de la aplicación de materiales encalantes en el cultivo de la vid cv. Mencía en la D. O. Bierzo, incidencia sobre la composición fenólica y evolución en la crianza del vino
inferred← citeshttps://doi.org/10.21548/33-2-1120openalex-snapshot
The Effects of Ultra-high Pressure Treatment on the Phenolic Composition of Red Wine
inferred← citeshttps://doi.org/10.21548/41-1-3435openalex-snapshot
Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles
inferred← citeshttps://doi.org/10.2174/138527212799957977openalex-snapshot
Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines
inferred← citeshttps://doi.org/10.3390/app13095411openalex-snapshot
The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine
inferred← citeshttps://doi.org/10.3390/beverages11060163openalex-snapshot
Significance of Grape Phenolic Compounds for Wine Characteristics: Dynamics and Extractability During Fruit Maturation
inferred← citeshttps://doi.org/10.3390/beverages12100119openalex-snapshot
Effects of Caffeic Acid Concentration on Copigmentation and Color Quality of Blueberry Wines with Different Residual-Sugar Levels
inferred← citeshttps://doi.org/10.3390/books978-3-0365-6127-1openalex-snapshot
Polyphenolic Compounds in Wine and Beer
inferred← citeshttps://doi.org/10.3390/fermentation9020145openalex-snapshot
Untargeted Metabolomics Discriminates Grapes and Wines from Two Syrah Vineyards Located in the Same Wine Region
inferred← citeshttps://doi.org/10.3390/foods11091206openalex-snapshot
Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage
inferred← citeshttps://doi.org/10.3390/foods12081566openalex-snapshot
Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine
inferred← citeshttps://doi.org/10.3390/foods13111761openalex-snapshot
Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes
inferred← citeshttps://doi.org/10.3390/ijms18040699openalex-snapshot
Characterization of Active Anthocyanin Degradation in the Petals of Rosa chinensis and Brunfelsia calycina Reveals the Effect of Gallated Catechins on Pigment Maintenance
inferred← citeshttps://doi.org/10.3390/molecules17021571openalex-snapshot
Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression
inferred← citeshttps://doi.org/10.3390/molecules201119662openalex-snapshot
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines
inferred← citeshttps://doi.org/10.3390/molecules25246008openalex-snapshot
Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)
inferred← citeshttps://doi.org/10.3390/plants14050652openalex-snapshot
Transcriptome and Metabolome Analyses Reveal the Mechanism of Color Differences in Pomegranate (Punica granatum L.) Red and White Petals
inferred← citeshttps://doi.org/10.35547/im.2019.21.3.003openalex-snapshot
Взаимосвязь между содержанием фенольных соединений в листьях и в ягодах винограда
inferred← citeshttps://doi.org/10.3923/jbs.2005.568.574openalex-snapshot
Effects of Arbuscular Mycorrhizal Fungus and Humic Acid on the Seedling Development and Nutrient Content of Pepper Grown under Saline Soil Conditions
inferred← citeshttps://doi.org/10.5539/jas.v5n9p179openalex-snapshot
Induced Changes in Phenolic Composition of Wines After Foliar Application of Eugenol and Guaiacol Solutions to Grapevines
inferred← citeshttps://doi.org/10.5772/intechopen.87471openalex-snapshot
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
inferred← citeshttps://doi.org/10.5772/intechopen.93127openalex-snapshot
Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception
inferred← citeshttps://doi.org/10.68110/1scpbm84openalex-snapshot
Estabilização de compostos fenólicos durante o envelhecimento de vinhos Syrah submetidos à maceração a frio
inferred← citeshttps://doi.org/10.70675/0e96e068zc1a4z4cc7za743zcf0ccd4c383eopenalex-snapshot
Marqueurs phénoliques d’oxydation et évolution de la composition chimique et sensorielle du vin
inferred← citeshttps://doi.org/10.70675/1fc8b6aez1260z4c86z998czfff8d55e88d9openalex-snapshot
Influence de la date de vendange sur les composés phénoliques de la baie de raisin : conséquences pour la typicité du vin
inferred← citeshttps://doi.org/10.70675/6b5a7310z6ea6z4a60z94d5zc6a8fed0c566openalex-snapshot
Les composés phénoliques des raisins : étude du potentiel qualitatif et des procédés émergeants d'extraction
inferred← citeshttps://doi.org/10.70675/833a9837z8d2ez4cf1zbb9dz2cfbb2232430openalex-snapshot
Organic residue analysis in archaeological amphorae
inferred← citeshttps://doi.org/10.70675/8edea312zd689z45cbz9d09z7252493f96d2openalex-snapshot
Appréciation des tanins, de la couleur et de l'astringence des raisins, moûts et vins par technologies analytiques IRTF et UV-visible couplées à l’analyse de régression multivariée
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.