Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Huang, Kuanchen; Hu, Jun; Li, Xusheng; Sun, Jianxia; Bai, Weibin

doi:10.1016/j.foodchem.2023.137990

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.137990

|View full text |Cite

Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Kuanchen Huang,

Jun Hu,

Xusheng Li

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 5 publications

References 99 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

da Silva Monteiro Wanderley,

de Lima,

Deolindo

et al. 2024

Food Research International

View full text Add to dashboard Cite

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

da Silva Monteiro Wanderley,

de Lima,

Deolindo

et al. 2024

Food Research International

View full text Add to dashboard Cite

Red wine color: the role of polymeric pigments and pyranoanthocyanins in SO₂ bleachable methods

Heras-Roger,

Darias-Rosales,

Díaz-Romero

2024

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

In this work, copigmentation assay described by Boulton and the “chemical age” indices proposed by Somers and Evans in wine were critically reviewed and updated. In particular, the influence of polymeric pigments and pyranoanthocyanins on color is reassessed. The current analytical understanding of these pigments should be taken into account when applying both methods, as some implicit considerations about SO2 bleaching are presumably affected by their chemical structure. The differences between Anthocyanin-Tannin (AT) and Tannin-Anthocyanin (TA) polymeric pigments are carefully described, as well as the importance of pyranoanthocyanin contribution to the color. As a result, and considering current scientific knowledge, the true meanings of terms such as polymeric pigments and free anthocyanins in both analytical methods have been reviewed. Some possible research lines to improve these reliable and fast methods have been proposed.

show abstract

Unraveling Nature’s Color Palette: The Chemistry, Biosynthesis and Applications in Health Promotion of Anthocyanins—A Comprehensive Review

Chen,

Xiang,

Zhao

et al. 2024

Food Reviews International

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Cited by 5 publications

References 99 publications

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

Red wine color: the role of polymeric pigments and pyranoanthocyanins in SO₂ bleachable methods

Unraveling Nature’s Color Palette: The Chemistry, Biosynthesis and Applications in Health Promotion of Anthocyanins—A Comprehensive Review

Contact Info

Product

Resources

About

Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Cited by 5 publications

References 99 publications

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

Red wine color: the role of polymeric pigments and pyranoanthocyanins in SO2 bleachable methods

Unraveling Nature’s Color Palette: The Chemistry, Biosynthesis and Applications in Health Promotion of Anthocyanins—A Comprehensive Review

Contact Info

Product

Resources

About

Red wine color: the role of polymeric pigments and pyranoanthocyanins in SO₂ bleachable methods