Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2011

Autores

Victor de Freitas (Autor) FCUP; Nuno Mateus (Autor) FCUP

Revista

Título: Analytical and Bioanalytical Chemistry

Vol. 401

Páginas: 1463-1473

ISSN: 1618-2642

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 151 Citações

Scopus - 176 Citações

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: P-002-NDK

DOI: 10.1007/s00216-010-4479-9

Abstract (EN): Pyranoanthocyanins constitute one of the most important classes of anthocyanin-derived pigments occurring naturally in red wine. Nonetheless, correct assignment of their structures and pathways of formation in red wine has been relatively recent-less than two decades. Study of these newly discovered pigments is progressively unfolding the chemical pathways that drive the evolution of red wine colour during ageing. The objective of this paper is to review current knowledge regarding the pathway of formation in red wine of a great variety of pyranoanthocyanin structures, namely carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins, and pyranoanthocyanin dimers. The chromatic features of some of the compounds, for example their colour expression and acid-base equilibria in aqueous media, are also discussed.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11