Wine-Inspired Chemistry: Anthocyanin Transformations for a Portfolio of Natural Colors

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Joana Oliveira (Author) FCUP; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Synlett

Vol. 28

Pages: 898-906

ISSN: 0936-5214

Publisher: Thieme

Indexing

ISI Web of Knowledge - 25 Citations

Scopus - 29 Citations

Other information

Authenticus ID: P-00N-H95

DOI: 10.1055/s-0036-1589937

Abstract (EN): During wine aging and maturation, anthocyanins can react with flavanols (directly or mediated by aldehydes) and with small molecules derived from yeast metabolism during fermentation. It has been demonstrated that A-type vitisins (the main pyranoanthocyanins found in red wines) can react with other wine components yielding pyranoanthocyanin pigments with different colors ranging from yellow to turquoise blue. Wine-color chemistry has been an inspiration for the synthesis of new molecules with unique chromatic features. 1 Introduction 2 Formation of Anthocyanin Derivatives 3 Conclusion and Outlook

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9