Physicochemical Studies of New Anthocyano‐Ellagitannin Hybrid Pigments: About the Origin of the Influence of Oak  C ‐Glycosidic Ellagitannins on Wine Color (Eur. J. Org. Chem. 1/2010) | Zendy

Chassaing Stefan | Zendy; Lefeuvre Dorothée | Zendy; Jacquet Rémi | Zendy; Jourdes Michael | Zendy; Ducasse Laurent | Zendy; Galland Stéphanie | Zendy; Grelard Axelle | Zendy; Saucier Cédric | Zendy; Teissedre PierreLouis | Zendy; Dangles Olivier | Zendy; Quideau Stéphane | Zendy

Premium

Physicochemical Studies of New Anthocyano‐Ellagitannin Hybrid Pigments: About the Origin of the Influence of Oak C ‐Glycosidic Ellagitannins on Wine Color (Eur. J. Org. Chem. 1/2010)

Author(s) -

Chassaing Stefan,

Lefeuvre Dorothée,

Jacquet Rémi,

Jourdes Michael,

Ducasse Laurent,

Galland Stéphanie,

Grelard Axelle,

Saucier Cédric,

Teissedre PierreLouis,

Dangles Olivier,

Quideau Stéphane

Publication year - 2010

Publication title -

european journal of organic chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.825

H-Index - 155

eISSN - 1099-0690

pISSN - 1434-193X

DOI - 10.1002/ejoc.200990106

Subject(s) - ellagitannin , chemistry , wine , pigment , glycosidic bond , food science , organic chemistry , stereochemistry , polyphenol , enzyme , antioxidant

The cover picture shows the bathochromism observed when the grape‐derived wine red pigment oenin reacts with the oak‐derived C ‐glycosidic ellagitannin vescalagin to furnish the deep‐purple anthocyano‐ellagitannin 1‐deoxyvescalagin‐(1β→8)‐oenin. Results of a detailed physicochemical characterization of this fascinating new hybrid pigment are discussed in the article by O. Dangles S. Quideau, et al. on p. 55 ff. Such a bathochromism‐inducing covalent association is a plausible consequence of the aging of wine in oak‐made barrels. Cheers!

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research