The types of anthocyanins occurring in grapes, wines, and juices are described and their
distribution documented. Recent work on the evaluation of red wine color during storage …

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy,
biotechnology and food technology aspects of the anthocyanins. Topics discussed include …

Muscadine grapes (Vitis rotundifolia) have multiple health benefits to human health. The
high nutritional values of muscadine berries result from antioxidative anthocyanins and other …

Red muscadine grape (Vitis rotundifolia Michx.) wines are very susceptible to browning and
overall loss of color quality during processing and storage. This study examined the effects …

A study was designed to compare the color components and color stability of red wine from
Noble (Vitis rotundifolia) and Cabernet Sauvignon (Vitis vinifera) at four pH levels (2.8, 3.0 …

Red-fleshed grapes are important breeding resources, and study of the content and
composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the …

Eighty-four wild selections of Vitis rotundifolia Michx. from Alabama, Arkansas, North
Carolina, and Virginia were surveyed in 1987 for pigment quantity and quality. Both …

FLH 13-11 is an F1 interspecific hybrid muscadine grape genotype that was developed to
produce new anthocyanins for pigment color stability. This hybrid resulted from a cross …

The anthocyanin (Acy) content of 12 Euvitis X Vitis rotundifolia hybrids, 3 V. vinifera L., one
V. x labruscana, and one V. rotundifolia Michx. clone were analyzed by high performance …

A red muscadine wine treated with 300 or 600 mg/L acetaldehyde had less browning,
greater color intensity, and greater chemical age (levels of anthocyanin-tannin …