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!