Pathway Leading to the Formation of Anthocyanin-Vinylphenol Adducts and Related Pigments in Red Wines. Michael Schwarz, Tobias C. Wabnitz and Peter Winterhalter, J. Agric. Food Chem., 2003, 51, pages 3682-3687, doi:10.1021/jf0340963
Investigations on Anthocyanins in Wines from Vitis vinifera cv. Pinotage: Factors Influencing the Formation of Pinotin A and Its Correlation with Wine Age. Schwarz Michael, Hofmann Glenn and Winterhalter Peter, J. Agric. Food Chem., 2004, 52 (3): 498–504. doi:10.1021/jf035034f
Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters. Michael Rentzsch, Fabian Weber, Dominik Durner, Ulrich Fischer and Peter Winterhalter, European Food Research and Technology, Volume 229, Number 4, pp. 689-696, doi:10.1007/s00217-009-1102-4
