Accepted Manuscript Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools. Julio Nogales-Bueno, Berta Baca-Bocanegra, María José Jara-Palacios, José Miguel Hernández-Hierro, Francisco José Heredia PII: S0308-8146(16)31797-6 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.10.118 Reference: FOCH 20106 To appear in: Food Chemistry Received Date: 25 July 2016 Revised Date: 25 October 2016 Accepted Date: 25 October 2016 Please cite this article as: Nogales-Bueno, J., Baca-Bocanegra, B., José Jara-Palacios, M., Miguel Hernández-Hierro, J., José Heredia, F., Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools., Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem.2016.10.118 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.