Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure

Benabdeljalil, Carime; Cheynier, Véronique; Fulcrand, Hélène; Hafiki, Abdelhak; Mosaddak, Mahjouba; Moutounet, Michel

doi:10.3166/sda.20.203-220

Cited by 86 publications

(40 citation statements)

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“…the formation of the vitisin pyranoanthocyanins in wine has subsequently led to the identification of other reactive nucleophiles including hydroxycinnamic acids and ethanal-flavan-3-ol reaction products (He et al, 2006;Mateus et al, 2004Mateus et al, , 2003Benabdeljalil et al, 2000, Figure 7). in addition to ethanal mediated condensation reactions, recent work has shown that the oxidation of wine can result in the oxidation of glycerol to glyceraldehyde, another electrophilic species (laurie and Waterhouse, 2006a, b).…”

Section: Wine Agingmentioning

confidence: 99%

Grape and wine phenolics: Observations and recent findings

2008

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What consumers taste in wine is the culmination of management practices from the vineyard to the glass. as researchers, in order to have control over the composition of wine at the time of consumption, it is important to understand how production practices affect wine chemistry. Because phenolic compounds are so important to the overall quality of wine, they are the subject of intense investigation throughout the world. this review is a summary of current knowledge and some recent findings that have taken place in this area.

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Section: Wine Agingmentioning

confidence: 99%

Grape and wine phenolics: Observations and recent findings

2008

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“…Individual anthocyanins are progressively transformed into more stable oligomeric and polymeric pigments. These pigments include the products resulting from the direct and acetaldehyde-mediated anthocyanin-flavanol condensation reactions (Somers, 1971;Timberlake & Bridle, 1976), as well as the products originated from the C-4/C-5 cycloaddition reactions of anthocyanins with other phenols and yeast secondary metabolites (pyruvic acid, 4-vinylphenols, hydroxycinnamic acids, vinylflavanols, acetaldehyde, acetone, among others), giving rise to so-called pyranoanthocyanins (Bakker & Timberlake, 1997;Benabdeljalil et al, 2000;Fulcrand, Benabdeljalil, Rigaud, Cheynier, & Moutounet, 1998;Fulcrand, Cameira Dos Santos, Sarni-Manchado, Cheynier, & Favre-Bonvin, 1996;Mateus, Silva, Santos-Buelga, Rivas-Gonzalo, & De Freitas, 2002;Monagas, Nu´n˜ez, Bartolome´, & Gó mez-Cordoves, 2003;Pozo-Bayo´n, Monagas, Polo, & Go´mez-Cordove´s, 2004;Schwarz, Wabnitz, & Winterhalter, 2003). Flavanols are also involved in chemical and enzymatic oxidative browning reactions, and in interactions with proteins that result in haze formation Ricardo da Silva et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics

Monagas

Bartolomé

Gómez‐Cordovés

2006

LWT - Food Science and Technology

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“…Pyranoanthocyanins are formed through reactions of anthocyanins with compounds with a polarizable double bond, such as vinyl or enol derivatives. Addition of vinylphenol (39), pyruvic acid (40), or acetaldehyde (41,42), which are yeast metabolites formed during fermentation, to anthocyanins takes place spontaneously in wine, yielding phenyl-pyranoanthocyanins (R ҃ phenyl), carboxy-pyranoanthocyanins (R ҃ COOH), and pyranoanthocyanins (R ҃ H), respectively. …”

Section: Additional Complexity: Changes During Red Wine Agingmentioning

confidence: 99%

Polyphenols in foods are more complex than often thought

Cheynier

2005

The American Journal of Clinical Nutrition

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634

399

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Polyphenols in foods are more complex than often thought [1][2][3] Véronique Cheynier ABSTRACT Dietary polyphenols show a great diversity of structures, ranging from rather simple molecules (monomers and oligomers) to polymers. Higher-molecular-weight structures (with molecular weights of 500) are usually designated as tannins, which refers to their ability to interact with proteins. Among them, condensed tannins (proanthocyanidins) are particularly important because of their wide distribution in plants and their contributions to major food qualities. All phenolic compounds are highly unstable and rapidly transformed into various reaction products when the plant cells are damaged (for instance, during food processing), thus adding to the complexity of dietary polyphenol composition. The polyphenol composition of plant-derived foods and beverages depends on that of the raw material used but also on the extraction process and subsequent biochemical and chemical reactions of plant polyphenols. The occurrence of specific tannin-like compounds (ie, thearubigins and theaflavins) arising from enzymatic oxidation is well documented in black tea. Various chemical reactions involving anthocyanins and/or flavanols have been demonstrated to occur during red wine aging. Current knowledge regarding the reaction mechanisms involved in some of these processes and the structures of the resulting products is reviewed. Their effects on organoleptic and nutritional quality are also discussed.Am J Clin Nutr 2005;81(suppl):223S-9S.

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Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure

Cited by 86 publications

References 0 publications

Grape and wine phenolics: Observations and recent findings

Grape and wine phenolics: Observations and recent findings

Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics

Polyphenols in foods are more complex than often thought

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