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Based on the results from the meta-analysis, the studied technique for encapsulation of anthocyanins can be ordered as spray-drying (33.33%), freeze-drying (27.08%), gelation (20.83%), lipid-based particles (14.58%) and electrohydrodynamic processes (4.17%). In addition, carbohydrates such as maltodextrin (19.56%) and gums (15.22%) have been the most frequently used biopolymers for encapsulation of anthocyanins in the selected studies. Resveratrol is a well-known wine constituent. Its concentration can vary according to the cultivar cho
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