- Article
Characterization of Anthocyanins and Lipid Components in Berries of Nine Red Grapevine Cultivars
- Cosmin-Alin Faur,
- Dragoș Ola,
- Claudiu Ioan Bunea,
- Anamaria Călugăr,
- Florin-Dumitru Bora,
- Francisc Dulf and
- Andrea Bunea
Red grapes are recognized as valuable sources of phenolic compounds with nutritional and technological importance. Anthocyanins strongly influence the color, stability, and antioxidant activity of wines, thereby contributing to both quality and poten...

