I'm interested in the chemical components of wine. Can you tell me what Anthocyanins are responsible for in red wine and what makes Oak Lactones important for aroma? Also, please provide the full publication date for the 'Chemistry of Wine Flavor' book listed on the FAQs page.
Navigate to 'https://waterhouse.ucdavis.edu'. Click on the 'Whats in Wine?' link in the navigation menu (ID 98). Locate the 'Anthocyanins' section and extract what they are responsible for in red wine. Locate the 'Oak Lactones' section and extract what makes them important for aroma. Navigate back to the 'FAQs' page (ID 70). Locate the 'Chemistry of Wine Flavor' book entry and extract its full publication date. Synthesize all collected information into a concise answer.
The agent successfully navigates to the 'Whats in Wine?' page. The agent states that Anthocyanins are the 'glycosylated flavonoid responsible for the color of red wine'. The agent states that Oak Lactones are 'key to the aroma imparted by oak barrels'. The agent successfully navigates back to the 'FAQs' page. The agent states the publication date of the 'Chemistry of Wine Flavor' book as 'December 28, 1998'.