Brouillard R, Dangles O. 1994. Anthocyanin molecular interactions: The first step in the formation of new pigments during wine aging? Food Chemistry, 51, 365–371.

Castro-López C, Rojas R, Sánchez-Alejo E J, Niño-Medina G, Martínez-Ávila G C. 2016a. Phenolic compounds recovery from grape fruit and by-products: An overview of extraction methods. Grape and Wine Biotechnology, 5, 104–123.

Castro-López C, Sánchez-Alejo E J, Saucedo-Pompa S, Rojas R, Aranda-Ruiz J, Martínez-Avila G C G. 2016b. Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage. Heliyon, 2, e00152.

Cheng J R, Xiang R, Liu X M, Zhu M J. 2019. The effects of thermal processing and beta-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices. LWT-Food Science and Technology, 116, 108503.

Fan S Y, Liu C Y, Li Y K, Zhang Y. 2023a. Visual representation of red wine color: Methodology, comparison and applications. Foods, 12, 924.

Fan S Y, Zhang Y, Li Y K. 2023b. A new approach for quantitative classification of red wine color from the perspective of micro and macro levels. Fermentation, 9, 519.

Fernandes A, Sousa A, Azevedo J, Mateus N, de Freitas V. 2013. Effect of cyclodextrins on the thermodynamic and kinetic properties of cyanidin-3-O-glucoside. Food Research International, 51, 748–755.

Gambuti A, Picariello L, Forino M, Errichiello F, Guerriero A, Moio L. 2022. How the management of pH during winemaking affects acetaldehyde, polymeric pigments and color evolution of red wine. Applied Sciences, 12, 2555.

Giusti M M, Wrolstad R E. 2003. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14, 217–225.

Gonzalez Pereira A, Carpena M, García Oliveira P, Mejuto J C, Prieto M A, Simal Gandara J. 2021. Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes. International Journal of Molecular Sciences, 22, 1339.

Gutiérrez I H, Lorenzo E S P, Espinosa A V. 2005. Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chemistry, 92, 269–283.

Herderich M J, Smith P A. 2005. Analysis of grape and wine tannins: Methods, applications and challenges. Australian Journal of Grape and Wine Research, 11, 205–214.

Howard L R, Brownmiller C, Prior R L, Mauromoustakos A. 2013. Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration. Journal of Agricultural and Food Chemistry, 61, 693–699.

Kalantari S, Roufegarinejad L, Pirsa S, Gharekhani M, Tabibiazar M. 2021. β-Cyclodextrin-assisted extraction of phenolic compounds from pomegranate (Punica granatum L.) peel: A new strategy for anthocyanin copigmentation. LWT-Food Science and Technology, 151, 112136.

Lan H J, Li S, Yang J, Li J L, Yuan C L, Guo A Q. 2021. Effects of light exposure on chemical and sensory properties of storing Meili Rose wine in colored bottles. Food Chemistry, 345, 128854.

Li H C, Huang J T, Wang Y Q, Wang X N, Ren Y C, Yue T L, Wang Z L, Gao Z P. 2021. Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation. Food Chemistry, 363, 130351.

Li Y K, Fan S Y, Zhang Y, Tao Y S. 2023a. Micro-quantitative classification and macro-quantitative gradation of the color of dry red wines in Northwest China. Transactions of the Chinese Society for Agricultural Machinery, 54, 413–420. (in Chinese)

Li Y K, Han F L, Zhang Y L, Wang H. 2017. Visualization for representation of red wine color based on CIELAB color space. Transactions of the Chinese Society for Agricultural Machinery, 48, 296–301. (in Chinese)

Li Y K, Prejano M, Toscano M, Russo N. 2018. Oenin and quercetin copigmentation: Highlights from density functional theory. Frontiers in Chemistry, 6, 245.

Li Y K, Prejano M, Toscano M, Russo N. 2019. Oenin/Syringic acid copigmentation: Insights from a theoretical study. Frontiers in Chemistry, 7, 579.

Li Y K, Zhang Y, Fan S Y, Tao Y S. 2023b. Effects of exogenous polyphenols on color and anthocyanins of dry red wine. Transactions of the Chinese Society for Agricultural Machinery, 54, 399–406. (in Chinese)

Lin X Y, Cui S Y, Han Y M, Geng Z Q, Zhong Y H. 2019. An improved ISM method based on GRA for hierarchical analyzing the influencing factors of food safety. Food Control, 99, 48–56.

Liu C Y, Li H Y, Zhang Q W, Fan S Y, Tao Y S, Li Y K. 2023. Rapid monitoring of key quality indicators of red wines based on UV-VIS spectroscopy. Transactions of the Chinese Society for Agricultural Machinery, 54, 401–409. (in Chinese)

Liu Y, Chen Y, Gao X, Fu J, Hu L. 2022. Application of cyclodextrin in food industry. Critical Reviews in Food Science and Nutrition, 62, 2627–2640.

Lopez-Nicolas J M, Nunez-Delicado E, Sanchez-Ferrer A, Garcia-Carmona F. 2007. Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant. Food Chemistry, 101, 1164–1171.

Mangolim C S, Moriwaki C, Nogueira A C, Sato F, Baesso M L, Neto A M, Matioli G. 2014. Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application. Food Chemistry, 153, 361–370.

Martínez J A, Melgosa M, Pérez M M, Hita E, Negueruela A I. 2001. Note. Visual and instrumental color evaluation in red wines. Food Science and Technology International, 7, 439–444.

Prat-García S, Oliveira J, del Alamo-Sanza M, de Freitas V, Nevares I, Mateus N. 2020. Characterization of anthocyanins and anthocyanin-derivatives in red wines during ageing in custom oxygenation oak wood barrels. Molecules, 26, 64.

Santana D V S, Trindade I A S, Carvalho Y M B G, Carvalho-Neto A G, Silva E C D, Silva-Júnior E F, Leite R F S, Quintans-Júnior L J, Aquino T M, Serafini M R, Guterres S S, Scotti L, Scotti M T, Araújo A A S, Frank L A, Menezes P P. 2021. Analytical techniques to recognize inclusion complexes formation involving monoterpenes and cyclodextrins: A study case with (–) borneol, a food ingredient. Food Chemistry, 339, 127791.

Scrimgeour N, Nordestgaard S, Lloyd N D R, Wilkes E N. 2015. Exploring the effect of elevated storage temperature on wine composition. Australian Journal of Grape and Wine Research, 21, 713–722.

Shao P, Zhang J F, Fang Z X, Sun P L. 2014. Complexing of chlorogenic acid with β-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice. Food Hydrocolloid, 41, 132–139.

Sun X Y, Shokri S, Gao B H, Xu Z H, Li B, Zhu T, Wang Y H, Zhu J Y. 2022. Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine. LWT-Food Science and Technology, 156, 113070.

Xue Z D, Wang T T, Zhang Q A. 2022. Effects of ultrasound irradiation on the co-pigmentation of the added caffeic acid and the coloration of the Cabernet Sauvignon wine during storage. Foods, 11, 1206.

Zhang B, Wang X Q, Yang B, Li N N, Niu J M, Shi X, Han S Y. 2021. Copigmentation evidence of phenolic compound: The effect of caffeic and rosmarinic acids addition on the chromatic quality and phenolic composition of Cabernet Sauvignon red wine from the Hexi Corridor region (China). Journal of Food Composition and Analysis, 102, 104037.

Zhang S, Zhang H Y, Xu Z Z, Wu M Q, Xia W, Zhang W Q. 2017. Chimonanthus praecox extract/cyclodextrin inclusion complexes: Selective inclusion, enhancement of antioxidant activity and thermal stability. Industrial Crops and Products, 95, 60–65.

Zhang X K, Lan Y B, Huang Y, Zhao X, Duan C Q. 2021. Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction. Food Chemistry, 339, 127795.

Zhao X, He F, Zhang X K, Shi Y, Duan C Q. 2022. Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems. Food Chemistry, 375, 131670.

Zhao X, Zhang X K, He X M, Duan C Q, He F. 2021. Acetylation of malvidin-3-O-glucoside impedes intermolecular copigmentation: Experimental and theoretical investigations. Journal of Agricultural and Food Chemistry, 69, 7733–7741.

Zhu Q Y, Zhang Q Y, Cao J, Cao W, Xu J J, Peng L Q. 2016. Cyclodextrin-assisted liquid-solid extraction for determination of the composition of jujube fruit using ultrahigh performance liquid chromatography with electrochemical detection and quadrupole time-of-flight tandem mass spectrometry. Food Chemistry, 213, 485–493.