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Detection and Partial Characterisation of New Anthocyanin‐Derived Pigments in Wine
Author(s) -
CameiradosSantos PauloJorge,
Brillouet JeanMarc,
Cheynier Véronique,
Moutounet Michel
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199602)70:2<204::aid-jsfa484>3.0.co;2-f
Subject(s) - wine , anthocyanin , chemistry , pigment , malvidin , aglycone , orange (colour) , sugar , aging of wine , hydrolysis , glucoside , naringin , chromatography , acid hydrolysis , food science , organic chemistry , glycoside , cyanidin , medicine , alternative medicine , pathology
New anthocyanin‐derived red–orange pigments were detected in wine in the course of cross‐flow microfiltration experiments. Analysis of the sugar and organic acid released respectively by acid and alkaline hydrolysis showed that the two major products were respectively a glucoside and the corresponding p‐coumaroylglucoside. Mass spectrometry indicated molecular masses of 755·5 for the p‐coumaroylglucoside and of 447·5 for its aglycone. Therefore, the new pigments are likely to result from condensation reaction between grape anthocyanins (possibly the 3‐glucoside and 3‐p‐coumaroylglucoside of malvidin) and another wine component, which is not a flavanol. This reaction may partici‐pate in the mechanism of colour change during ageing of red wines.