Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine - Cortell, Jessica M; Halbleib, Michael; Gallagher, Andrew V; Righetti, Timothy L; Kennedy, James A (Journal of agricultural and food chemistry, 2007)
Keywords: anthocyanins; Anthocyanins - analysis; Biological and medical sciences; color; Environment; Fermented food industries; flavonols; food composition; Food industries; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Pigments, Biological - analysis; plant growth; plant pigments; Plant Stems - growth & development; Polymers - analysis; proanthocyanidins; red wines; spatial variation; Time Factors; vigor; vigor zones; vineyards; Vitaceae; Vitis - chemistry; Vitis - growth & development; Vitis vinifera; Wine - analysis; wine cultivars; wine grapes; Wines and vinegars; Wine; pigmented polymers; Size; vitsin A; Density; Flavonoid; Vitis vinifera; Alcoholic beverage; Polyphenol; Vitidaceae; Dicotyledones; Angiospermae; berry size; Pigments; Proanthocyanidin; color density; Anthocyanin; proanthocyanidins; Fruit; anthocyanins; Berry; Color; Polymer; Grapes; Grape; flavonols; hue; Spermatophyta