Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking
作者： Ana Marquez , María P. Serratosa , Julieta Merida
DOI: 10.1155/2013/713028
关键词:
摘要: In recent years many studies have been carried out on new pigments derived from anthocyanins that appear in wine during processing and aging. This paper aims to summarize the latest research these compounds, focusing structure formation process. The main pyranoanthocyanins are formed reaction between some metabolites released yeast fermentation: carboxypyranoanthocyanins or type A vitisins, upon enol form of pyruvic acid anthocyanins; B by cycloaddition an acetaldehyde molecule anthocyanin; methylpyranoanthocyanins, resulted acetone pinotins covalent hydroxycinnamic acids finally flavanyl-pyranoanthocyanins. On other hand, second generation compounds has also reviewed, where initial compound is a pyranoanthocyanin. family includes oxovitisins, vinylpyranoanthocyanins, linked through butadienylidene bridge, pyranoanthocyanin dimers.
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