Class information for:
Level 1: RED WINE//ANTHOCYANINS//PYRANOANTHOCYANINS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
1088 2862 34.9 69%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
2 3       INTEGRATIVE & COMPLEMENTARY MEDICINE//CHEMISTRY, MEDICINAL//ESSENTIAL OIL 193989
261 2             ANTHOCYANINS//POLYPHENOLS//PROCYANIDINS 19480
1088 1                   RED WINE//ANTHOCYANINS//PYRANOANTHOCYANINS 2862

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 RED WINE authKW 1040899 11% 30% 325
2 ANTHOCYANINS authKW 708486 22% 11% 617
3 PYRANOANTHOCYANINS authKW 481606 2% 82% 55
4 COPIGMENTATION authKW 391973 3% 50% 73
5 GRAPE SKIN authKW 390478 2% 59% 62
6 WINE authKW 347395 13% 9% 369
7 MICRO OXYGENATION authKW 285080 1% 64% 42
8 GRAPE POMACE authKW 272964 2% 37% 69
9 GRAPE SEEDS authKW 245725 3% 30% 78
10 PROANTHOCYANIDINS authKW 243100 6% 13% 177

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 110648 71% 1% 2023
2 Chemistry, Applied 34661 33% 0% 940
3 Agriculture, Multidisciplinary 23109 19% 0% 542
4 Horticulture 22702 15% 1% 422
5 Nutrition & Dietetics 6802 13% 0% 381
6 Biotechnology & Applied Microbiology 1150 10% 0% 281
7 Chemistry, Analytical 1133 10% 0% 283
8 Biochemical Research Methods 332 5% 0% 130
9 Agricultural Engineering 80 1% 0% 24
10 Agronomy 31 2% 0% 44

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 UNIDAD NUTR BROMATOL 204840 2% 39% 49
2 REG INVEST CIENT LICADA 177919 1% 60% 28
3 VITICULTURE ENOL 170041 5% 12% 138
4 TECNOL ALIMENTOS NUTR BROMATOL 131391 1% 40% 31
5 GRP INVEST POLIFENOLES 107185 1% 36% 28
6 FOOD COLOUR QUAL 104989 1% 31% 32
7 ENOL 74256 2% 13% 55
8 ANAL INVEST 65336 0% 88% 7
9 UNITE RECH BIOPOLYME AROMES 49763 0% 33% 14
10 ESCUELA UNIV INGN TECN AGR 47785 1% 19% 23

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE 228069 8% 10% 218
2 SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE 62808 1% 16% 38
3 AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 61343 2% 10% 58
4 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 57437 15% 1% 428
5 FOOD CHEMISTRY 55786 11% 2% 329
6 JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN 53985 2% 12% 44
7 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 36044 4% 3% 115
8 VITIS 27455 2% 4% 59
9 FOOD RESEARCH INTERNATIONAL 11578 3% 1% 77
10 MITTEILUNGEN KLOSTERNEUBURG 11337 0% 8% 14

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 RED WINE 1040899 11% 30% 325 Search RED+WINE Search RED+WINE
2 ANTHOCYANINS 708486 22% 11% 617 Search ANTHOCYANINS Search ANTHOCYANINS
3 PYRANOANTHOCYANINS 481606 2% 82% 55 Search PYRANOANTHOCYANINS Search PYRANOANTHOCYANINS
4 COPIGMENTATION 391973 3% 50% 73 Search COPIGMENTATION Search COPIGMENTATION
5 GRAPE SKIN 390478 2% 59% 62 Search GRAPE+SKIN Search GRAPE+SKIN
6 WINE 347395 13% 9% 369 Search WINE Search WINE
7 MICRO OXYGENATION 285080 1% 64% 42 Search MICRO+OXYGENATION Search MICRO+OXYGENATION
8 GRAPE POMACE 272964 2% 37% 69 Search GRAPE+POMACE Search GRAPE+POMACE
9 GRAPE SEEDS 245725 3% 30% 78 Search GRAPE+SEEDS Search GRAPE+SEEDS
10 PROANTHOCYANIDINS 243100 6% 13% 177 Search PROANTHOCYANIDINS Search PROANTHOCYANIDINS

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref. in
cl.		 Shr. of ref. in
cl.		 Citations
1 HE, F , LIANG, NN , MU, L , PAN, QH , WANG, J , REEVES, MJ , DUAN, CQ , (2012) ANTHOCYANINS AND THEIR VARIATION IN RED WINES II. ANTHOCYANIN DERIVED PIGMENTS AND THEIR COLOR EVOLUTION.MOLECULES. VOL. 17. ISSUE 2. P. 1483 -1519 144 84% 40
2 MONAGAS, M , BARTOLOME, B , GOMEZ-CORDOVES, C , (2005) UPDATED KNOWLEDGE ABOUT THE PRESENCE OF PHENOLIC COMPOUNDS IN WINE.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 45. ISSUE 2. P. 85 -118 158 77% 155
3 HE, F , LIANG, NN , MU, L , PAN, QH , WANG, J , REEVES, MJ , DUAN, CQ , (2012) ANTHOCYANINS AND THEIR VARIATION IN RED WINES I. MONOMERIC ANTHOCYANINS AND THEIR COLOR EXPRESSION.MOLECULES. VOL. 17. ISSUE 2. P. 1571 -1601 122 68% 61
4 CASASSA, LF , HARBERTSON, JF , (2014) EXTRACTION, EVOLUTION, AND SENSORY IMPACT OF PHENOLIC COMPOUNDS DURING RED WINE MACERATION.ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5. VOL. 5. ISSUE . P. 83 -109 107 75% 12
5 MARQUEZ, A , SERRATOSA, MP , MERIDA, J , (2013) PYRANOANTHOCYANIN DERIVED PIGMENTS IN WINE: STRUCTURE AND FORMATION DURING WINEMAKING.JOURNAL OF CHEMISTRY. VOL. . ISSUE . P. - 75 94% 2
6 ANLI, RE , CAVULDAK, OA , (2012) A REVIEW OF MICROOXYGENATION APPLICATION IN WINE.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 118. ISSUE 4. P. 368-385 85 82% 3
7 TEIXEIRA, A , BAENAS, N , DOMINGUEZ-PERLES, R , BARROS, A , ROSA, E , MORENO, DA , GARCIA-VIGUERA, C , (2014) NATURAL BIOACTIVE COMPOUNDS FROM WINERY BY-PRODUCTS AS HEALTH PROMOTERS: A REVIEW.INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES. VOL. 15. ISSUE 9. P. 15638 -15678 80 49% 36
8 RENTZSCH, W , SCHWARZ, M , WINTERHALTER, P , (2007) PYRANOANTHOCYANINS - AN OVERVIEW ON STRUCTURES, OCCURRENCE, AND PATHWAYS OF FORMATION.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 18. ISSUE 10. P. 526 -534 60 97% 19
9 DE FREITAS, V , MATEUS, N , (2011) FORMATION OF PYRANOANTHOCYANINS IN RED WINES: A NEW AND DIVERSE CLASS OF ANTHOCYANIN DERIVATIVES.ANALYTICAL AND BIOANALYTICAL CHEMISTRY. VOL. 401. ISSUE 5. P. 1463-1473 52 95% 18
10 SMITH, PA , MCRAE, JM , BINDON, KA , (2015) IMPACT OF WINEMAKING PRACTICES ON THE CONCENTRATION AND COMPOSITION OF TANNINS IN RED WINE.AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH. VOL. 21. ISSUE . P. 601 -614 68 64% 4

Classes with closest relation at Level 1


Rank Class id link
1 14344 ASTRINGENCY//IN VITRO PROTEOLYTIC DEGRADATION//PLANT PHENOLIC SUBSTANCES
2 36720 DRIED APRICOTS//RAISINS//SULFITE CONTENT
3 35361 MODEL STOMACH//MUSCADINE GRAPE SKIN//SECT BIOMEMBRANES
4 2049 WINE//METHOXYPYRAZINES//AROMA
5 12674 SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS
6 9475 OAK WOOD//OAK CHIPS//BRANDY
7 1732 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH//VITIS VINIFERA
8 11078 GRAPE SEED EXTRACT//GRAPE SEED PROANTHOCYANIDIN EXTRACT//GRAPE SEED PROANTHOCYANIDINS
9 31797 GRAPE SEED OIL//PISUM ARVENSE L//PALOMINO GRAPE
10 665 ANTHOCYANINS//BLUEBERRY//BLACK CURRANT

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