A new vinylpyranoanthocyanin pigment occurring in aged red wine

Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

“…However, Pérez-Magariño and González-Sanjosé (2004) and Alcalde-Eon, Escribano-Bailón, Santos-Buelga, and Rivas-Gonzalo (2006) found an increase in pyranoanthocyanin levels during the first year of barrel ageing. The differences between the two vintages could be due to the different medium conditions (redox potential, levels of pyruvic acid, etc), that modify the balance between cyclo-addition reactions leading to pyranoanthocyanins and disappearance reactions mainly due to their incorporation into more complex structures such as portisins (Mateus et al, 2006).…”

Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

“…It has been demonstrated that anthocyanin stability is influenced by substituents in their structures, sugars and acyl groups (Giusti & Wrolstad, 2003). In recent years, research on anthocyanin chemical structure has increased (Bjorøy, Fossen, & Andersen, 2007;Byamukama, Kiremire, Andersen, & Steigen, 2005;Cabrita, Frøystein, & Andersen, 2000;Fossen & Andersen, 2003;Mateus et al, 2003Mateus et al, , 2006Tian, Giusti, Stoner, & Schwartz, 2006;Wang, Race, & Shrikhande, 2003); however, it is important to study in depth the relationships between colour and chemical composition, which may help to understand the basic principles that influence the anthocyanins' colour.…”

Optical properties of wine pigments: theoretical guidelines with new methodological perspectives

“…[5][6][7][8] Most of these pigments are synthesized during wine storage and ageing. They have extended π-conjugated systems, in which the flavylium cation form is stabilized, which therefore exhibit visible colors (red to orange hue).…”