Anthocyanin glycosyl acylation is the glycosyl OHs are esterified by acids.
The acylation is represented by acylation sites and types and numbers of acyls.
The acylation generally increases the stability of acylated anthocyanins.
The increase is mainly from physico- and bio- chemical or environmental reasons.
The cylation sites and types and numbers of acyls affect the anthocyanin stability.