令人费解的是，花青素实际上是新生成的，是在树叶准备掉落的同时产生的。
What's puzzling is that anthocyanins are actually newly minted, made in the leaves at the same time as the tree is preparing to drop them.
史密斯说，一些物种，例如最有名的枫树，在秋天会产生的一种抗氧化剂的花青素。
Smith says that some species, most famously maples, produce anthocyanin during autumn as a kind of antioxidant for trees.
什么原因能产生较高含量的原花青素？仅仅是红葡萄酒的酿造工艺吗？这些地区的酿造工艺与世界其它地区有什么不同？
What gives the wines their higher concentration of procyanidins? Is it just the wine-making methods? How does this differ to other areas of the world?
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