Identification of an anthocyanin occurring in some red wines

Flavanol–anthocyanin condensed pigments in plant extracts

“…Pyranoanthocyanins (Bakker et al, 1997;Bakker & Timberlake, 1997;Francia-Aricha, Guerra, RivasGonzalo, & Santos-Buelga, 1997;Fulcrand, Cameira dos Santos, Sarni-Manchado, Cheynier, & Bonvin, 1996) and pigments resulting from acetaldehydemediated condensation (Bakker, Picinelli, & Bridle, 1993;Dallas, Ricardo-da-Silva, & Laureano, 1996;Francia-Aricha et al, 1997;Rivas-Gonzalo, BravoHaro, & Santos-Buelga, 1995;Roggero, Coen, Archier, & Rocheville-Divorne, 1987;Timberlake & Bridle, 1976) have been extensively studied in model systems and their presence is also well documented in matured and aged red wines (Mateus, Pascual-Teresa, Rivas-Gonzalo, Santos-Buelga, & de Freitas, 2002;Mateus, Silva, Santos-Buelga, Vivar-Quintana, Santos-Buelga, Francia-Aricha, & Rivas-Gonzalo, 1999;Vivar-Quintana, Santos-Buelga, Rivas-Gonzalo, 2002). Pigments from the anthocyanin-flavanol condensation involving aldehydes other than acetaldehyde have also been described (Es-Safi, Cheynier, & Moutounet, 2002;Pissarra, Mateus, Rivas-Gonzalo, Santos-Buelga, & De Freitas, 2003;Pissarra, Lourenço, et al, 2004).…”

High Pressure Processing Technology on Bioactives in Fruits and Cereals

“…The MS/MS analyses are successfully used for structural characterization of anthocyanin derivatives formed during maceration and wine aging, in particular the pyranoanthocyanins, which arise from reactions of anthocyanins with pyruvic acid (Bakker et al 1997;Revilla et al 1999;Hayasaka and Asenstorfer 2002;Heier et al 2002;Morata et al 2003;Alcalde-Eon et al 2004Chinnici et al 2009). All these molecules have the same main fragment ion that corresponds to carboxy-pyrano- anthocyanin aglycone, released after loss of 162, 204, and 308 mass units (Table 20. 2;Fulcrand et al 1998;Mateus et al 2003).…”

Phytochemical Bioactives in Berries

“…After a few days of fermentation, anthocyanins reach a maximum level followed by a decrease of their concentration as a result of precipitation with tartaric salts in a form of colloidal material, adsorption on yeast cell walls, or elimination during ltration and ning. Anthocyanin pigments extracted from the grapes give the color of the young wines, but during the winemaking and aging of wine, anthocyanins may be modied to create stable, C4-substituted pigments through reactions involving pyruvic acid (Bakker et al 1997;Fulcrand et al 1998) and vinyl phenol derivatives (Fulcrand et al 1996). A number of oligomeric pigments resulting from a condensation reaction involving acetaldehyde and from direct reactions of anthocyanins with avanols have also been described (Somers 1971;Fulcrand et al 1996;Berg and Akiyoshi 1975;Bakker and Timberlake 1986).…”