Pyranoanthocyanin
The pyranoanthocyanins are a type of pyranoflavonoids. They are chemical compounds formed in red wines by yeast during fermentation processes[1] or during controlled oxygenation processes[2] during the aging of wine.[3]
Examples
References
- ^ Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques. Jingren He, Celestino Santos-Buelga, Nuno Mateus and Victor de Freitas, Journal of Chromatography A, Volume 1134, Issues 1-2, 17 November 2006, Pages 215-225
- ^ Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Vessela Atanasova, Hélène Fulcrand, Véronique Cheynier and Michel Moutounet, Analytica Chimica Acta, Volume 458, Issue 1, 29 April 2002, Pages 15-27
- ^ Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? R. Brouillard, S. Chassaing and A. Fougerousse, Phytochemistry, Volume 64, Issue 7, December 2003, Pages 1179-1186
- ^ a b Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Suzana Lucy Nixdorf and Isidro Hermosín-Gutiérrez, Analytica Chimica Acta, Volume 659, Issues 1-2, 5 February 2010, Pages 208-215, doi:10.1016/j.aca.2009.11.058
- ^ New Family of Bluish Pyranoanthocyanins. Nuno Mateus, Joana Oliveira, Mafalda Haettich-Motta, and Victor de Freitas, J Biomed Biotechnol. 2004 December 1; 2004(5): 299–305.
See also