Vitisins Pyranoanthocyanins resulting from the addition of pyruvic acid or acetaldehyde to anthocyanins, contributing to wine color and color stability. Thi Nguyen, 2016
Pyranoanthocyanins Derived wine pigments created from grape anthocyanins and reactions with fermentation and oxidation products. Jenn Angelosante 2015
Proanthocyanidins Polymers of flavan-3-ols; the larger structures are condensed tannins. Catherine Harvey, 2015.
Flavonols Flavanols are "sunscreen" for grapes. They have an effect on co-pigmentation. Michael Garrison, 2015.
Volatile Acidity Wine spoilage is legally defined by volatile acidity, largely composed of acetic acid. Ezekeil Neeley, 2004
Minerals Juice contains many minerals that affect fermentation and subsequent reactions. Diane Y. Choo 2004.
Higher Alcohols Yeast create other alcohols aside from ethanol; these are fundamental component of brandy aroma. Rodrigo Blazquez, 2004
