Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging

Phenolic compounds and antioxidant activity of Macedonian red wines

“…Thus, compounds with molecular ions at m/z 609, 651 and 755 were tentatively assigned as 10-(4 000 -monohydroxyphenyl) derivatives (10-MHP) of pyranomalvidin-3-glucoside, pyranomalvidin-3-acetylglucoside and pyranomalvidin-3-p-coumaroylglucoside, respectively. The presence of hydroxyphenyl-pyranoanthocyanins has already been reported in wines (Mateus et al, 2002;Wang et al, 2003;Alcalde-Eon et al, 2006;Rentzsch et al, 2007;BlancoVega et al, 2011).…”

“…Furthermore, non-anthocyanin phenolic compounds, especially hydroxycinnamic acids, flavan-3-ols and flavonols participate in copigmentation reactions acting as copigments of anthocyanins followed by formation of new pigments that stabilize the color of red wines. In recent years many studies have been performed on the structure and formation mechanisms of these anthocyanin derivatives, as well as on the conditions that enable their formation (Somers, 1966(Somers, , 1971Jurd, 1967;Timberlake and Bridle, 1976;Fulcrand et al, 1996;Bakker and Timberlake, 1997;Remy et al, 2000;Wang et al, 2003). Different techniques have been used for phenolics analysis and determination of their molecular masses, such as: high-performance liquid chromatography (HPLC), most commonly used for separation of complex mixtures of phenolics, coupled to electrospray ionization mass spectrometry (ESI-MS) for structure characterization of wine components; matrix-assisted laser desorption/ionization-time of flight-mass spectrometry (MALDI-TOF-MS); nuclear magnetic resonance (NMR); or atmospheric pressure chemical ionization (APCI) (Jemal et al, 1998;Wang and Sporns, 1999;Mateus et al, 2004;Reed et al, 2005;Gomez-Alonso et al, 2007;Carpentieri et al, 2007;Spá čil et al, 2009;Blanco-Vega et al, 2011;Ivanova et al, 2011a,b;Ferrari et al, 2011).…”

Phenolic Compounds Content in Merlot Wines Obtained through Different Thermomaceration Techniques

“…The ratios between the esters of peonidol-3-glucoside and malvidol-3-glucoside were significantly lower in the case of wines obtained through thermobaric maceration (0.68 and 0.34, respectively), in comparison to the other experimental samples; in time, this can lead to the slight chance of a possible decrease in overall colour intensity of the wine due to polycondensation and/or precipitation (Wang et al, 2003). This was further emphasised by the fact that the ratio between the esterified and the free forms of anthocyans (Mv-3-gl and Po-3-gl) found in wines obtained through thermobaric maceration was slightly lower than the values registered using the other conventional methods proposed.…”

Phytochemical Bioactives in Berries

“…Flavonols present in red grape Vitis vinifera L. varieties, are mainly 3-glucosides of myricetin, quercetin, kaempferol, and isorhamnetin (Cheynier and Rigaud 1986;Figure 8.7). Recently, the methoxylated avonols, laricitrin and syringetin, and their 3-glucoside forms have been identi ed (Wang et al 2003;Amico et al 2004;Castillo-Muñoz et al 2007). …”