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Little is known about the content and development of pyranoanthocyanins, pigments mainly formed during red wine ageing, in commercial wines. Some of the major pyranoanthocyanins in a wide selection of 1–10years-old Spanish Tempranillo wines and also in a 29years wide-vertical series of Tempranillo wines from an individual cellar have been determined. Great variability in pyranoanthocyanin concentrations...
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