Article Figures & Data
Figures
- Figure 1
Structures of important flavonoids in grapes and wines.
- Figure 2
Influence of pre- and postfermentation maceration on wine anthocyanin and proanthocyanidin composition.
- Figure 3
Anthocyanin derivatives detected in wine (R1, R2 = H, OH, OCH3).
- Figure 4
Reactions of anthocyanins in aqueous solutions and wine (R1, R2 = H, OH, OCH3): proton transfer (a); hydration (b); and sulfite bleaching (c).
- Figure 5
Influence of polysaccharides on tannin precipitation by gelatin fining.
Vol 57 Issue 3
