On the public citation graph
Effect of Copigments and Grape Cultivar on the Color of Red Wines Fermented after the Addition of Copigments
0 signed · 170 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known work and none has been retracted — and get a dated CiteStamped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/jsfa.2740620213openalex-snapshot
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
inferredcites →https://doi.org/10.1007/s00217-004-1063-6openalex-snapshot
Identification of novel pyranoanthocyanins in berry juices
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/j.foodchem.2003.08.011openalex-snapshot
Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants
inferredcites →https://doi.org/10.1016/j.foodchem.2003.09.019openalex-snapshot
Identification of anthocyanins of pinta boca (Solanum stenotomum) tubers
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.tetlet.2003.08.065openalex-snapshot
A novel synthetic route to substituted pyranoanthocyanins with unique colour properties
inferredcites →https://doi.org/10.1016/s0031-9422(00)84008-xopenalex-snapshot
The in vivo expression of anthocyanin colour in plants
inferredcites →https://doi.org/10.1016/s0031-9422(00)88467-8openalex-snapshot
Co-pigmentation of anthocyanins in plant tissues and its effect on color
inferredcites →https://doi.org/10.1016/s0031-9422(00)90792-1openalex-snapshot
Anthocyanin intramolecular copigment effect
inferredcites →https://doi.org/10.1016/s0031-9422(96)00707-8openalex-snapshot
Identification of an anthocyanin occurring in some red wines
inferredcites →https://doi.org/10.1016/s0031-9422(97)00772-3openalex-snapshot
A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins
inferredcites →https://doi.org/10.1016/s0040-4039(03)01090-6openalex-snapshot
Structures and colour properties of new red wine pigments
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/bk-2004-0886.ch011openalex-snapshot
Novel Aged Anthocyanins from Pinotage Wines: Isolation, Characterization, and Pathway of Formation
inferredcites →https://doi.org/10.1021/ja00468a015openalex-snapshot
Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside
inferredcites →https://doi.org/10.1021/jf00029a007openalex-snapshot
Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds
inferredcites →https://doi.org/10.1021/jf000791oopenalex-snapshot
Color Stability of Commercial Anthocyanin-Based Extracts in Relation to the Phenolic Composition. Protective Effects by Intra- and Intermolecular Copigmentation
inferredcites →https://doi.org/10.1021/jf010931+openalex-snapshot
Effect of Caffeic Acid on the Color of Red Wine
inferredcites →https://doi.org/10.1021/jf010943vopenalex-snapshot
Screening for Potential Pigments Derived from Anthocyanins in Red Wine Using Nanoelectrospray Tandem Mass Spectrometry
inferredcites →https://doi.org/10.1021/jf021029kopenalex-snapshot
Influence of Ethanol Content on the Extent of Copigmentation in a Cencibel Young Red Wine
inferredcites →https://doi.org/10.1021/jf0258306openalex-snapshot
Anthocyanin Color Behavior and Stability during Storage: Effect of Intermolecular Copigmentation
inferredcites →https://doi.org/10.1021/jf0340963openalex-snapshot
Pathway Leading to the Formation of Anthocyanin−Vinylphenol Adducts and Related Pigments in Red Wines
inferredcites →https://doi.org/10.1021/jf0346612openalex-snapshot
Vitisin A Content in Chilean Wines from Vitis vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines
inferredcites →https://doi.org/10.1021/jf035034fopenalex-snapshot
Investigations on Anthocyanins in Wines from Vitis vinifera cv. Pinotage: Factors Influencing the Formation of Pinotin A and Its Correlation with Wine Age
inferredcites →https://doi.org/10.1021/jf035507iopenalex-snapshot
Stability and Enhancement of Berry Juice Color
inferredcites →https://doi.org/10.1021/jf0487957openalex-snapshot
Characterization of Anthocyanins and Pyranoanthocyanins from Blood Orange [Citrus sinensis (L.) Osbeck] Juice
inferredcites →https://doi.org/10.1021/jf0495791openalex-snapshot
Isolation and Identification of Novel Pyranoanthocyanins from Black Carrot ( Daucus carota L.) Juice
inferredcites →https://doi.org/10.1021/jf950420lopenalex-snapshot
Spectrophotometric Study of Anthocyan Copigmentation Reactions
inferredcites →https://doi.org/10.1021/jf9606114openalex-snapshot
Spectrophotometric Study of Anthocyan Copigmentation Reactions. 2. Malvin and the Nonglycosidized Flavone Quercetin
inferredcites →https://doi.org/10.1021/jf980478aopenalex-snapshot
Studies on the Influence of the Solvent on the Contribution of Single Maillard Reaction Products to the Total Color of Browned Pentose/Alanine SolutionsA Quantitative Correlation Using the Color Activity Concept
inferredcites →https://doi.org/10.1021/jf990449fopenalex-snapshot
Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia
inferredcites →https://doi.org/10.1039/p19960000735openalex-snapshot
Structure of new anthocyanin-derived wine pigments
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb10906.xopenalex-snapshot
Stability and Color of Unreported Wine Anthocyanin‐derived Pigments
inferredcites →https://doi.org/10.5073/vitis.2003.42.105-106openalex-snapshot
Isolation and structure of Pinotin A, a new anthocyanin derivative from Pinotage wine
inferredcites →https://doi.org/10.5344/ajev.1997.48.3.364openalex-snapshot
A New Simplified Method for Measuring the Color of Wines. II. White Wines and Brandies
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.1999.50.3.359openalex-snapshot
A New Simplified Method for Measuring the Color of Wines. III. All Wines and Brandies
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
inferredcites →https://doi.org/10.5344/ajev.2003.54.1.59openalex-snapshot
Proposal for a New Standard OIV Method for Determination of Chromatic Characteristics of Wine
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/10.1002/fft2.494openalex-snapshot
Structural insights and biological activities of flavonoids: Implications for novel applications
inferred← citeshttps://doi.org/10.1002/jms.3835openalex-snapshot
Changes in grape polyphenols (V. vinifera L.) as a consequence of post‐harvest withering by high‐resolution mass spectrometry: Raboso Piave versus Corvina
inferred← citeshttps://doi.org/10.1002/jms.4209openalex-snapshot
LC‐QTOF characterization of non‐anthocyanic flavonoids in four Tunisian fig varieties
inferred← citeshttps://doi.org/10.1002/jms.4639openalex-snapshot
Elucidations on the structures of some putative flavonoids identified in postharvest withered grapes ( Vitis vinifera L.) by quadrupole time‐of‐flight mass spectrometry
inferred← citeshttps://doi.org/10.1002/jsfa.12481openalex-snapshot
Grapevine red blotch virus alters grape skin cell‐wall composition impacting phenolic extractability during winemaking
inferred← citeshttps://doi.org/10.1002/jsfa.6932openalex-snapshot
Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines
inferred← citeshttps://doi.org/10.1002/mnfr.200700486openalex-snapshot
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
inferred← citeshttps://doi.org/10.1002/rcm.7115openalex-snapshot
Putative identification of new p ‐coumaroyl glycoside flavonoids in grape by ultra‐high performance liquid chromatography/high‐resolution mass spectrometry
inferred← citeshttps://doi.org/10.1007/978-0-387-77335-3_7openalex-snapshot
Flavonoid Biotransformations in Microorganisms
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/s00217-008-0902-2openalex-snapshot
Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging
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/s00217-011-1633-3openalex-snapshot
Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines
inferred← citeshttps://doi.org/10.1007/s00217-012-1745-4openalex-snapshot
Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region
inferred← citeshttps://doi.org/10.1007/s00217-012-1850-4openalex-snapshot
Evolution of flavonols in berry skins of different grape cultivars during ripening and a comparison of two vintages
inferred← citeshttps://doi.org/10.1007/s00217-013-1920-2openalex-snapshot
Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction
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/s00217-023-04342-6openalex-snapshot
Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach
inferred← citeshttps://doi.org/10.1007/s00217-024-04499-8openalex-snapshot
Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine
inferred← citeshttps://doi.org/10.1007/s10068-010-0085-zopenalex-snapshot
Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making
inferred← citeshttps://doi.org/10.1016/j.aca.2011.12.040openalex-snapshot
Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
inferred← citeshttps://doi.org/10.1016/j.biortech.2006.09.019openalex-snapshot
Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues
inferred← citeshttps://doi.org/10.1016/j.enzmictec.2014.02.005openalex-snapshot
Bioproduction of 4-vinylphenol from corn cob alkaline hydrolyzate in two-phase extractive fermentation using free or immobilized recombinant E. coli expressing pad gene
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.2024.105452openalex-snapshot
Biochemical properties and quality potential of new grapevine genotypes produced by crossing a black berry winegrape and a white berry seedless table cultivar (Raboso veronese × Sultanina)
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.105872openalex-snapshot
The effect of stem contact fermentation on the quality of Cabernet Sauvignon and Merlot wines from Yantai, China
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.2008.10.002openalex-snapshot
Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
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.2009.09.023openalex-snapshot
Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.12.019openalex-snapshot
Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines
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.2014.04.110openalex-snapshot
Identification of new flavonols in hybrid grapes by combined liquid chromatography–mass spectrometry approaches
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.07.079openalex-snapshot
Flavonol profiles in berries of wild Vitis accessions using liquid chromatography coupled to mass spectrometry and nuclear magnetic resonance spectrometry
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.08.026openalex-snapshot
Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.02.008openalex-snapshot
Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.02.042openalex-snapshot
Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.01.086openalex-snapshot
Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128070openalex-snapshot
Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128919openalex-snapshot
Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131961openalex-snapshot
The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.135008openalex-snapshot
Manipulating the severe shoot topping delays the harvest date and modifies the flavor composition of Cabernet Sauvignon wines in a semi-arid climate
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.02.010openalex-snapshot
Oenological potential, phenolic composition, chromatic characteristics and antioxidant activity of red single-cultivar wines from Castilla-La Mancha
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.foodres.2013.07.024openalex-snapshot
Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC–DAD–ESI-MS/MS
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.01.002openalex-snapshot
By-products of pyro-bituminous shale as amendments in Brazilian vineyards: Influence on polyphenolic composition of Cabernet Sauvignon wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.12.054openalex-snapshot
The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109566openalex-snapshot
Foliar nitrogen application from veraison to preharvest improved flavonoids, fatty acids and aliphatic volatiles composition in grapes and wines
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102521openalex-snapshot
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
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.2007.03.002openalex-snapshot
HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
inferred← citeshttps://doi.org/10.1016/j.jfca.2010.03.017openalex-snapshot
Flavonol profiles of Vitis vinifera white grape cultivars
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2026.03.024openalex-snapshot
Grape stem addition: A targeted regulation strategy for ordinary table wine quality under high sugar-low acidity conditions in Arid-Semi-Arid China
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.01.043openalex-snapshot
Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes
inferred← citeshttps://doi.org/10.1016/j.molstruc.2008.04.036openalex-snapshot
Effect of ferrous and ferric ions on copigmentation in model solutions
inferred← citeshttps://doi.org/10.1016/j.phytochem.2019.02.010openalex-snapshot
A Pyrus communis gene for p-hydroxystyrene biosynthesis, has a role in defense against the pear psylla Cacopsylla biden
inferred← citeshttps://doi.org/10.1016/j.scienta.2014.05.032openalex-snapshot
Comparison of anthocyanin components, expression of anthocyanin biosynthetic structural genes, and TfF3′H1 sequences between Tulipa fosteriana ‘Albert heijn’ and its reddish sport
inferred← citeshttps://doi.org/10.1016/j.scienta.2024.113475openalex-snapshot
Effect of temperature and water availability on grape phenolic compounds and their extractability in Merlot grown in a warm area
inferred← citeshttps://doi.org/10.1016/j.tetlet.2009.04.072openalex-snapshot
A novel synthetic pathway to vitisin B compounds
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/10.1021/acs.chemrev.5b00507openalex-snapshot
Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b00181openalex-snapshot
Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b01806openalex-snapshot
Influence of Grape Seeds and Stems on Wine Composition and Astringency
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/bk-2011-1081.ch008openalex-snapshot
Flavonol Profiles for Grape and Wine Authentication
inferred← citeshttps://doi.org/10.1021/jf062800kopenalex-snapshot
Flavonol Profiles ofVitis viniferaRed Grapes and Their Single-Cultivar Wines
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/jf070196nopenalex-snapshot
Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine
inferred← citeshttps://doi.org/10.1021/jf0702491openalex-snapshot
Formation of Hydroxyphenyl-pyranoanthocyanins in Grenache Wines: Precursor Levels and Evolution during Aging
inferred← citeshttps://doi.org/10.1021/jf200881sopenalex-snapshot
Characteristic Phenolic Composition of Single-Cultivar Red Wines of the Canary Islands (Spain)
inferred← citeshttps://doi.org/10.1021/jf300662zopenalex-snapshot
Improvement of Cencibel Red Wines by Oxygen Addition after Malolactic Fermentation: Study on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics
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/jf405574xopenalex-snapshot
Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate
inferred← citeshttps://doi.org/10.1021/jf5060672openalex-snapshot
Methyl Jasmonate Foliar Application to Tempranillo Vineyard Improved Grape and Wine Phenolic Content
inferred← citeshttps://doi.org/10.1021/jf802863gopenalex-snapshot
Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes
inferred← citeshttps://doi.org/10.1021/jf9037419openalex-snapshot
Vinylcatechin Dimers Are Much Better Copigments for Anthocyanins than Catechin Dimer Procyanidin B3
inferred← citeshttps://doi.org/10.1051/bioconf/20140301006openalex-snapshot
Characterization of some ItalianV. viniferaL. grape varieties on the basis of their flavonol profile
inferred← citeshttps://doi.org/10.1051/bioconf/20191502015openalex-snapshot
Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins
inferred← citeshttps://doi.org/10.1080/00032719.2010.506937openalex-snapshot
HPLC-DAD-MS Determination of Colored and Colorless Phenolic Compounds in Kalecik Karasi Wines: Effect of Different Vineyard Locations
inferred← citeshttps://doi.org/10.1080/10408398.2018.1431762openalex-snapshot
Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review
inferred← citeshttps://doi.org/10.1080/10942912.2015.1019626openalex-snapshot
Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties
inferred← citeshttps://doi.org/10.1105/tpc.110.074625openalex-snapshot
Functional Differentiation of the Glycosyltransferases That Contribute to the Chemical Diversity of Bioactive Flavonol Glycosides in Grapevines (Vitis vinifera)
inferred← citeshttps://doi.org/10.1107/s1744309112045095openalex-snapshot
Crystallization and preliminary X-ray crystallographic analysis of UDP-glucuronic acid:flavonol-3-O-glucuronosyltransferase (VvGT5) from the grapevineVitis vinifera
inferred← citeshttps://doi.org/10.1111/1541-4337.13010openalex-snapshot
Red wine coloration: A review of pigmented molecules, reactions, and applications
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/10.1111/1750-3841.13532openalex-snapshot
Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle‐Aging
inferred← citeshttps://doi.org/10.1111/ajgw.12123openalex-snapshot
Influence of berry size on red wine colour and composition
inferred← citeshttps://doi.org/10.1111/ajgw.12142openalex-snapshot
Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines
inferred← citeshttps://doi.org/10.1111/ajgw.12336openalex-snapshot
Flavonoid and aromatic profiles of twoVitis viniferaL. teinturier grape cultivars
inferred← citeshttps://doi.org/10.1111/ijfs.16860openalex-snapshot
The effects of polysaccharides, organic acids and colloids on the stability of anthocyanin in purple corn
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02804.xopenalex-snapshot
Evolution of grape seed flavan‐3‐ols during ripening of different grape cultivars
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/10.1111/j.1755-0238.2007.tb00248.xopenalex-snapshot
The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon red wine
inferred← citeshttps://doi.org/10.1155/2022/3453978openalex-snapshot
Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California
inferred← citeshttps://doi.org/10.1186/s12870-024-05934-4openalex-snapshot
Exogenous phenylalanine application effects on phytochemicals, antioxidant activity, HPLC profiling, and PAL and CHS genes expression in table grapes (Vitis vinifera cv. ‘Qzl Ouzum’)
inferred← citeshttps://doi.org/10.1590/1678-457x.24517openalex-snapshot
Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
inferred← citeshttps://doi.org/10.1590/s0103-90162010000100006openalex-snapshot
Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids
inferred← citeshttps://doi.org/10.20870/oeno-one.2013.47.2.1542openalex-snapshot
Effects of postveraison water regime on the phenolic composition of grapes and wines of cv. Agiorgitiko (Vitis vinifera L.)
inferred← citeshttps://doi.org/10.20870/oeno-one.2020.54.1.2588openalex-snapshot
Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters
inferred← citeshttps://doi.org/10.21203/rs.3.rs-1821067/v1openalex-snapshot
Phenylalanine promotes phenolic compounds and quality of Qızıl Uzum grape (Vitis vinifera L.) fruit by regulating expression patterns of PAL and CHS genes and modulating the antioxidant system
inferred← citeshttps://doi.org/10.2139/ssrn.7512105openalex-snapshot
Microwave irradiation: Aroma enhancement by β-glucosidase and color improvement by caffeic acid co-pigmentation in Merlot wine
inferred← citeshttps://doi.org/10.21548/32-1-1368openalex-snapshot
Response of Grape and Wine Phenolic Composition in Vitis vinifera L. cv. Merlot to Variation in Grapevine Water Status
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/10.21548/36-1-933openalex-snapshot
Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines
inferred← citeshttps://doi.org/10.21548/36-1-934openalex-snapshot
Accumulation Pattern of Flavonoids in Cabernet Sauvignon Grapes Grown in a Low-Latitude and High-Altitude Region
inferred← citeshttps://doi.org/10.2174/138527212799957977openalex-snapshot
Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines
inferred← citeshttps://doi.org/10.3389/fnut.2026.1801674openalex-snapshot
Flavonoids: biological activities, nutritional and immunological aspects, therapeutic potential, food applications, and human health benefits—A comprehensive review
inferred← citeshttps://doi.org/10.3390/antiox9020178openalex-snapshot
Comparative Insight upon Chitosan Solution and Chitosan Nanoparticles Application on the Phenolic Content, Antioxidant and Antimicrobial Activities of Individual Grape Components of Sousão Variety
inferred← citeshttps://doi.org/10.3390/app13095465openalex-snapshot
Modification of Cv. Merlot Berry Composition and Wine Sensory Characteristics by Different Leaf Area to Fruit Ratios
inferred← citeshttps://doi.org/10.3390/beverages4040102openalex-snapshot
Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood
inferred← citeshttps://doi.org/10.3390/books978-3-03897-749-0openalex-snapshot
Wine Aging Technologies
inferred← citeshttps://doi.org/10.3390/foods9091282openalex-snapshot
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén
inferred← citeshttps://doi.org/10.3390/foods9121747openalex-snapshot
Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins
inferred← citeshttps://doi.org/10.3390/horticulturae9050579openalex-snapshot
Phytochemical Composition and Content of Red-Fleshed Grape Accessions
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/molecules201018095openalex-snapshot
Characterization of Non-Anthocyanic Flavonoids in Some Hybrid Red Grape Extracts Potentially Interesting for Industrial Uses
inferred← citeshttps://doi.org/10.3390/molecules21020208openalex-snapshot
Comparative Evaluation of Total Antioxidant Capacities of Plant Polyphenols
inferred← citeshttps://doi.org/10.3390/molecules23051066openalex-snapshot
Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions
inferred← citeshttps://doi.org/10.3390/molecules24081448openalex-snapshot
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content
inferred← citeshttps://doi.org/10.35376/10324/19665openalex-snapshot
Crianza en barricas y otras alternativas: efectos de la adición de astillas de roble y oxígeno en las características fenólicas de los vinos tintos
inferred← citeshttps://doi.org/10.46876/ja.1597464openalex-snapshot
Bazı Bitkilerin Sekonder Metabolit İçeriklerinin HPLC ile Analizi
inferred← citeshttps://doi.org/10.5073/vitis.2010.49.147-148openalex-snapshot
Pre-harvest spraying with rutin improves colour of ‘Tempranillo’ grapes and wines
inferred← citeshttps://doi.org/10.5073/vitis.2015.54.9-16openalex-snapshot
Characterization of phenolic composition of Vitis vinifera L. ‘Tempranillo’ and ‘Graciano’ subjected to deficit irrigation during berry development
inferred← citeshttps://doi.org/10.5281/zenodo.42736openalex-snapshot
High Quality Segmentation Of Synthetic Aperture Sonar Images Using The Min-Cut/Max-Flow Algorithm
inferred← citeshttps://doi.org/10.5344/ajev.2013.13001openalex-snapshot
Impact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot Wine
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/10.5897/ajb2016.15837openalex-snapshot
Phenolic compounds and antioxidant activity of red and white grapes on different rootstocks
inferred← citeshttps://doi.org/10.70675/ec0cd697z1f5cz4d19zb196z1d3c8137cbe2openalex-snapshot
Oenological Tannins : characteristics, properties and functionalities. Impact on wine quality.
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.