Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde

2006/01/19 by António Morata, A. Morata, Fernando Calderón +6 · 3 citations
Agricultural and Biological Sciences · Medicine · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Phytochemicals and Antioxidant Activities

paper · doi:10.1016/j.foodchem.2005.11.024

openalex publication_date 2006/01/19 · crossref created 2006/01/19 · crossref issued 2007/01/01 · crossref published 2007/01/01 · crossref published-print 2007/01/01 · crossref deposited 2023/05/06 · openalex created_date 2025/10/10 · crossref indexed 2026/07/25 · openalex updated_date 2026/07/29

Cited by

• A novel synthetic pathway to vitisin B compounds
• Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes
• Vitisin B (pyranoanthocyanin) [wikipedia]