Red Wine Color. Exploring the Mysteries

Content: Short history of red wine color / Alejandro Zimman, Andrew L. Waterhouse, and James A. Kennedy -- Yeast-mediated formation of pigmented polymers in red wine / Jeff Eglinton ... [et al.] -- Color and phenolic compounds of oak-matured wines as affected by the characteristics of the barrel / E. Gómoz-Plaza ... [et al.] -- The variation in the color due to copigmentation in young Cabernet Sauvignon wines / Joanne Levengood and Roger Boulton -- The prediction of the color components of red wines using FTIR, wine analyses, and the method of partial least squares / Andrew Versari, Roger Boulton, and John Thorngate III -- The fate of anthocyanins in wine : are there determining factors? / Hélène Fulcrand ... [et al.] -- New pigments produced in red wines via different enological processes / C. Gómez-Cordovés -- Factors affecting the formation of red wine pigments / David F. Lee ... [et al.] -- Flavanols and anthocyanins as potent compounds in the formation of new pigments during storage and aging of red wine / Nour-Eddine Es-Safi and Véronique Cheynier -- Structural changes of anthocyanins during red wine aging : portisins : a new class of blue anthocyanin-derived pigments / V.A.P. de Freitas and N. Mateus -- Novel aged anthocyanins from Pinotage wines : isolation, characterization, and pathway of formation / Michael Schwarz and Peter Winterhalter -- Anthocyanin transformation in Cabernet Sauvignon wine during aging / Haibo Wang, Edward J. Race, and Anil J. Shrikhande -- The fate of malvidin-3-glucoside in new wine / Andrew L. Waterhouse and Alejandro Zimman -- Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry of anthocyanin-polyflavan-3-ol oligomers in cranberry fruit (Vaccinium macrocarpon, Ait.) and spray-dried cranberry juice / Christian G. Krueger, Martha M. Vestling, and Jess D. Reed -- Compositional investigation of pigmented tannin / James A. Kennedy and Yoji Hayasaka -- Tannin-anthocyanin interactions : influence on wine color / Cédric Saucier ... [et al.] -- Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching / Douglas O. Adams, James F. Harbertson, and Edward A. Picciotto.