Identification of Anthocyanins and Anthocyanin-Derivatives in Vranec Wines During Aging
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-47467-5_23
Reference15 articles.
1. Ivanova, V., et al.: Polyphenolic content of Vranec wines produced by different vinification conditions. Food Chem. 124, 316–325 (2011)
2. Ivanova, V., et al.: Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening. Food Res. Int. 44(9), 2851–2869 (2011)
3. Ivanova-Petropulos, V., et al.: Phenolic compounds and antioxidant activity of Macedonian red wines. J. Food Compos. Anal. 41, 1–14 (2015)
4. Ivanova-Petropulos, V., Ricci, A., Nedelkovski, D., Dimovska, V., Parpinello, G.P., Versari, A.: Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chem. 171, 412–420 (2015)
5. Marquez, A., Serratosa, M.P., Merida, J.: Pyranoanthocyanin derived pigments in wine: structure and formation during winemaking. J. Chem. 2013, 1–15 (2013). Article ID: 713028
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