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Fruit color is an important basis for fresh food consumption and also an important factor affecting the quality of wine. Anthocyanins, as an important water-soluble pigment of plants in nature, are a flavonoid compound formed by the combination of anthocyanins and sugars with glycosidic bond. They generally exist in flowers, leaves, stems, fruits and root organs of plants. They are transported into vacuoles through synthesis in the cytoplasm and endoplasmic reticulum membrane of cells, making th
