Red-berries vines of the Pinot varieties are known to not synthesize acetylated or para-coumaroylated anthocyanins, as other grape varietals do, only glucosylated anthocyanins.[3]
^Purification and characterization of anthocyanin 3-aromatic acyltransferase from Perilla frutescens. Fujiwara H, Tanaka Y, Fukui Y, Ashikari T, Yamaguchi M and Kusumi T, Plant Science, 1998, vol. 137, no1, pages 87-94, INIST2414423
^Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes. Fei He, Lin Mu, Guo-Liang Yan, Na-Na Liang, Qiu-Hong Pan, Jun Wang, Malcolm J. Reeves and Chang-Qing Duan, Molecules, 2010, 15, pages 9057-9091, doi:10.3390/molecules15129057