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Céline (2002). "Influence of procyanidins on the color stability of oenin solutions". Journal of Agricultural and Food Chemistry. 50 (11): 3299-3305. doi:10.1021/jf011392b. PMID12010001.
Mateus (2003). "A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines". Journal of Agricultural and Food Chemistry. 51 (7): 1919-23. doi:10.1021/jf020943a. PMID12643652.
Morata (2007). "Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids". International Journal of Food Microbiology. 116 (1): 144-52. doi:10.1016/j.ijfoodmicro.2006.12.032. PMID17303275.
Escribano-Bailón (2001). "Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin". Journal of Agricultural and Food Chemistry. 49 (3): 1213-7. doi:10.1021/jf001081l. PMID11312838.
Caillé (2010). "Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling". Analytica Chimica Acta. 660 (1–2): 35-42. doi:10.1016/j.aca.2009.11.049. PMID20103141.