Structure of new anthocyanin-derived wine pigments

Fulcrand, Hélène; Santos, Paulo Cameira dos; Sarni‐Manchado, Pascale; Cheynier, Véronique; Favre-Bonvin, Jean

doi:10.1039/p19960000735

Cited by 287 publications

(217 citation statements)

References 20 publications

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“…This initial decrease in h* can be ascribed to the formation of purple acetaldehyde-mediated condensation products (Timberlake & Bridle, 1976;Rivas-Gonzalo et al, 1995). The subsequent increase in h* is attributed to the formation of orange-red pyranoanthocyanins (Fulcrand et al, 1996; or further reaction of ethyl-linked pigments to form larger, brown polymers (Es-Safi et al, 1999a) or yellow xanthylium pigments (Es-Safi et al, 1999b). Alcalde-Eon et al (2006) reported an increase in pyranoanthocyanin content in Tempranillo wine during oak maturation (six months) and the subsequent period of bottle ageing.…”

Section: Figurementioning

confidence: 99%

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Beer

Joubert

Marais

et al. 2016

SAJEV

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The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wines was investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill and third-fill barrels, as well as alternative treatments (oak chips, staves, extract and dust) applied in old barrels over a period of 28 weeks. Oak maturation using traditional and alternative treatments improved the objective colour of Pinotage wine by decreasing the L* value. Losses in TAC caused by decreased concentrations of monomeric phenolic compounds (most anthocyanins, flavan-3-ols, flavonols and hydroxycinnamic acids) during oak maturation were negated by increased concentrations of gallic acid and the formation of new oligomeric and polymeric pigments. Wine maturation in stainless steel containers also resulted in a decrease in anthocyanin content. The decrease in phenolic acid content for wines matured in stainless steel was less pronounced, while their flavan-3-ol content remained stable. The new-barrel treatment had the most pronounced effect on all parameters. Oak maturation can be used for the production of Pinotage wine when the retention of TAC is a high priority.

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Section: Figurementioning

confidence: 99%

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Beer

Joubert

Marais

et al. 2016

SAJEV

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“…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).…”

Section: Introductionmentioning

confidence: 99%

Flavanol–anthocyanin condensed pigments in plant extracts

et al. 2006

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Pigments resulting from the direct condensation of anthocyanins and flavanols are usually associated with reactions taking place during processing and storage of plant-derived foods and beverages and have been particularly studied in aged red wines. In this paper, small amounts of flavanol-anthocyanin condensed pigments are found in different plant extracts. Structures are suggested for 10 such condensed pigments detected in extracts of strawberry, runner beans, purple corn and grape skins, based on their MS n fragmentation patterns, following analyses by electrospray tandem mass spectrometry. All of them correspond to dimers containing a flavan-3-ol [either (epi)afzelechin, (epi)catechin or (epi)gallocatechin] as the upper unit carbon-carbon linked to a lower anthocyanin unit consisting of different delphinidin, cyanidin, pelargonidin, peonidin or malvidin derivatives. The detection of these pigments in plant extracts may suggest that they are natural pigments and not products exclusively formed during storage and ageing of processed foods and beverages, as was previously assumed.

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“…Acetaldehyde reacts with anthocyanins and flavanols to form ethyl-linked oligomers (Es-Safi et al 1999, Fulcrand et al 1996, He et al 2012. These compounds can react with additional acetaldehyde, anthocyanins, and flavanols to generate polymeric-type structures that can create significant changes in wine sensory attributes (Atanasova et al 2002, Fulcrand et al 2004, He et al 2012.…”

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confidence: 99%