TY - JOUR T1 - The Stability of Wine Anthocyanins on Exposure to Heat and Light JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 147 LP - 154 DO - 10.5344/ajev.1968.19.3.147 VL - 19 IS - 3 AU - J. P. Van Buren AU - J. J. Bertino AU - W. B. Robinson Y1 - 1968/01/01 UR - http://www.ajevonline.org/content/19/3/147.abstract N2 - The color of varietal and diluted wines whose pigments were anthocyanin monoglucosides was less stable to heat and light than the color in wines having diglucoside pigments. Acylated diglucosides were more stable toward light than comparable nonacylated diglucosides. Wines containing high proportions of acylated methylated anthocyanin diglucosides should be especially valuable for teinturier purposes. ER -