The pyranoanthocyanins are a type of pyranoflavonoids. They are chemical compounds formed in red wines by yeast during fermentation processes[1] or during controlled oxygenation processes[2] during the aging of wine.[3] The different classes of pyranoanthocyanins are carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins and pyranoanthocyanin dimers; their general structure includes an additional ring (formed between the OH group at C-5 and the C-4 of the anthocyanin pyranic ring) that may have different substituents linked directly at C-10.[4]
^He, Jingren; Santos-Buelga, Celestino; Mateus, Nuno; De Freitas, Victor (2006). "Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques". Journal of Chromatography A. 1134 (1–2): 215–25. doi:10.1016/j.chroma.2006.09.011. PMID 16997314.
^Atanasova, Vessela; Fulcrand, Hélène; Cheynier, Véronique; Moutounet, Michel (2002). "Effect of oxygenation on polyphenol changes occurring in the course of wine-making". Analytica Chimica Acta. 458: 15–27. doi:10.1016/S0003-2670(01)01617-8.
^Brouillard, R; Chassaing, S; Fougerousse, A (2003). "Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?". Phytochemistry. 64 (7): 1179–86. doi:10.1016/S0031-9422(03)00518-1. PMID 14599515.
^De Freitas, V; Mateus, N (2011). "Formation of pyranoanthocyanins in red wines: A new and diverse class of anthocyanin derivatives". Analytical and Bioanalytical Chemistry. 401 (5): 1463–73. doi:10.1007/s00216-010-4479-9. PMID 21181135. S2CID 22932267.
^Wirth, J.; Morel-Salmi, C.; Souquet, J.M.; Dieval, J.B.; Aagaard, O.; Vidal, S.; Fulcrand, H.; Cheynier, V. (2010). "The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines". Food Chemistry. 123: 107–116. doi:10.1016/j.foodchem.2010.04.008.
^ abNixdorf, Suzana Lucy; Hermosín-Gutiérrez, Isidro (2010). "Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity". Analytica Chimica Acta. 659 (1–2): 208–15. doi:10.1016/j.aca.2009.11.058. PMID 20103126.
^Mateus, N; Oliveira, J; Haettich-Motta, M; De Freitas, V (2004). "New Family of Bluish Pyranoanthocyanins". Journal of Biomedicine & Biotechnology. 2004 (5): 299–305. doi:10.1155/S1110724304404033. PMC1082895. PMID 15577193.
^Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines. Jingren He, Joana Oliveira, Artur M. S. Silva, Nuno Mateus and Victor De Freitas, J. Agric. Food Chem., 2010, 58 (15), pages 8814–8819, doi:10.1021/jf101408q
^Oxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins. Jingren He, Artur M.S. Silva, Nuno Mateus and Victor de Freitas, Food Chemistry, Volume 127, Issue 3, 1 August 2011, pages 984–992, doi:10.1016/j.foodchem.2011.01.069
^Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution. Fei He, Na-Na Liang, Lin Mu, Qiu-Hong Pan, Jun Wang, Malcolm J. Reeves and Chang-Qing Duan, Molecules, 2012, 17, pages 1483-1519, doi:10.3390/molecules17021483
pyranoanthocyanin, pyranoanthocyanins, type, pyranoflavonoids, they, chemical, compounds, formed, wines, yeast, during, fermentation, processes, during, controlled, oxygenation, processes, during, aging, wine, different, classes, pyranoanthocyanins, carboxypyr. The pyranoanthocyanins are a type of pyranoflavonoids They are chemical compounds formed in red wines by yeast during fermentation processes 1 or during controlled oxygenation processes 2 during the aging of wine 3 The different classes of pyranoanthocyanins are carboxypyranoanthocyanins methylpyranoanthocyanins pyranoanthocyanin flavanols pyranoanthocyanin phenols portisins oxovitisins and pyranoanthocyanin dimers their general structure includes an additional ring formed between the OH group at C 5 and the C 4 of the anthocyanin pyranic ring that may have different substituents linked directly at C 10 4 Contents 1 Examples 1 1 Vitisin A type 1 2 Vitisin B type 1 3 Oxovitisins 1 4 Pinotin type 1 5 Flavanyl pyranoanthocyanin type 2 References 3 See alsoExamples editCarboxypyranoanthocyanidins can be considered markers of microoxygenation techniques 5 Hydroxyphenyl pyranoanthocyanins 6 Vitisin A and B 6 Pinotins Portosins vinylpyranoanthocyanins 7 Vitisin A type edit Cyanidin 3 O glucoside pyruvic acid m z of M H ion 517 lmax 506 nm Cyanidin 3 O acetylglucoside pyruvic acid 559 507 Cyanidin coumaroylglucoside pyruvic acid 661 507 nm Delphinidin 3 O glucoside pyruvic acid 533 507 nm Delphinidin 3 O acetylglucoside pyruvic acid 575 509 nm Delphinidin 3 O coumaroylglucoside pyruvic acid 679 511 nm Peonidin 3 O glucoside pyruvic acid 531 509 nm Peonidin 3 O acetylglucoside pyruvic acid 573 510 nm Peonidin 3 O coumaroylglucoside pyruvic acid 677 511 nm Petunidin 3 O glucoside pyruvic acid 547 508 nm Petunidin 3 O acetylglucoside pyruvic acid 589 509 nm Petunidin 3 O coumaroylglucoside pyruvic acid 693 510 nm Malvidin 3 O glucoside pyruvic acid 561 513 nm Malvidin 3 O acetylglucoside pyruvic acid 603 516 nm Malvidin 3 O coumaroylglucoside pyruvic acid 707 513 nm Vitisin B type edit Malvidin 3 O glucoside acetaldehyde 517 490 nm Malvidin 3 O acetylglucoside acetaldehyde 559 494 nm Malvidin 3 O coumaroylglucoside acetaldehyde 663 497 nm Oxovitisins edit Oxovitisins are pyranone anthocyanin derivatives 8 Pyranone malvidin 3 glucoside Oxovitisin A Pyranone malvidin 3 coumaroylglucoside 9 Pinotin type edit Delphinidin 3 O glucoside 4 vinylcatechol 597 510 nm Delphinidin 3 O acetylglucoside 4 vinylcatechol 639 512 nm Delphinidin 3 O coumaroylglucoside 4 vinylcatechol 743 514 nm Peonidin 3 O glucoside 4 vinylcatechol 595 504 nm Peonidin 3 O acetylglucoside 4 vinylcatechol 637 506 nm Peonidin 3 O coumaroylglucoside 4 vinylcatechol 741 508 nm Petunidin 3 O glucoside 4 vinylcatechol 611 510 nm Petunidin 3 O acetylglucoside 4 vinylcatechol 653 512 nm Petunidin 3 O coumaroylglucoside 4 vinylcatechol 757 516 nm Malvidin 3 O glucoside 4 vinylcatechol 625 512 nm Malvidin 3 O acetylglucoside 4 vinylcatechol 667 514 nm Malvidin 3 O coumaroylglucoside 4 vinylcatechol 771 514 nm Delphinidin 3 O glucoside 4 vinylphenol 581 504 nm Delphinidin 3 O acetylglucoside 4 vinylphenol 623 506 nm Delphinidin 3 O coumaroylglucoside 4 vinylphenol 727 506 nm Peonidin 3 O glucoside 4 vinylphenol 579 499 nm Peonidin 3 O acetylglucoside 4 vinylphenol 621 504 nm Peonidin 3 O coumaroylglucoside 4 vinylphenol 725 505 nm Petunidin 3 O glucoside 4 vinylphenol 595 504 nm Petunidin 3 O acetylglucoside 4 vinylphenol 636 506 nm Petunidin 3 O coumaroylglucoside 4 vinylphenol 741 507 nm Malvidin 3 O glucoside 4 vinylphenol 609 504 nm Malvidin 3 O acetylglucoside 4 vinylphenol 651 507 nm Malvidin 3 O coumaroylglucoside 4 vinylphenol 755 509 nm Malvidin 3 O caffeoylglucoside 4 vinylphenol 771 532 nm Delphinidin 3 O glucoside 4 vinylguaiacol 611 502 nm Peonidin 3 O glucoside 4 vinylguaiacol 609 499 nm Petunidin 3 O glucoside 4 vinylguaiacol 625 502 nm Malvidin 3 O glucoside 4 vinylguaiacol 639 504 nm Malvidin 3 O acetylglucoside 4 vinylguaiacol 681 506 nm Malvidin 3 O coumaroylglucoside vinylguaiacol 755 477 508 nm Flavanyl pyranoanthocyanin type edit Delphinidin 3 O glucoside 4 vinyl epi catechin 777 501 nm Delphinidin 3 O acetylglucoside 4 vinyl epi catechin 819 503 nm Peonidin 3 O glucoside 4 vinyl epi catechin 775 199 nm Peonidin 3 O acetylglucoside 4 vinyl epi catechin 817 501 nm Petunidin 3 O glucoside 4 vinyl epi catechin 791 502 nm Petunidin 3 O acetylglucoside 4 vinyl epi catechin 833 504 nm Malvidin 3 O glucoside 4 vinyl epi catechin 805 503 nm Malvidin 3 O acetylglucoside 4 vinyl epi catechin 847 508 nm Malvidin 3 O coumaroylglucoside 4 vinyl epi catechin 951 503 nm 10 References edit He Jingren Santos Buelga Celestino Mateus Nuno De Freitas Victor 2006 Isolation and quantification of oligomeric pyranoanthocyanin flavanol pigments from red wines by combination of column chromatographic techniques Journal of Chromatography A 1134 1 2 215 25 doi 10 1016 j chroma 2006 09 011 PMID 16997314 Atanasova Vessela Fulcrand Helene Cheynier Veronique Moutounet Michel 2002 Effect of oxygenation on polyphenol changes occurring in the course of wine making Analytica Chimica Acta 458 15 27 doi 10 1016 S0003 2670 01 01617 8 Brouillard R Chassaing S Fougerousse A 2003 Why are grape fresh wine anthocyanins so simple and why is it that red wine color lasts so long Phytochemistry 64 7 1179 86 doi 10 1016 S0031 9422 03 00518 1 PMID 14599515 De Freitas V Mateus N 2011 Formation of pyranoanthocyanins in red wines A new and diverse class of anthocyanin derivatives Analytical and Bioanalytical Chemistry 401 5 1463 73 doi 10 1007 s00216 010 4479 9 PMID 21181135 S2CID 22932267 Wirth J Morel Salmi C Souquet J M Dieval J B Aagaard O Vidal S Fulcrand H Cheynier V 2010 The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines Food Chemistry 123 107 116 doi 10 1016 j foodchem 2010 04 008 a b Nixdorf Suzana Lucy Hermosin Gutierrez Isidro 2010 Brazilian red wines made from the hybrid grape cultivar Isabel Phenolic composition and antioxidant capacity Analytica Chimica Acta 659 1 2 208 15 doi 10 1016 j aca 2009 11 058 PMID 20103126 Mateus N Oliveira J Haettich Motta M De Freitas V 2004 New Family of Bluish Pyranoanthocyanins Journal of Biomedicine amp Biotechnology 2004 5 299 305 doi 10 1155 S1110724304404033 PMC 1082895 PMID 15577193 Oxovitisins A New Class of Neutral Pyranone anthocyanin Derivatives in Red Wines Jingren He Joana Oliveira Artur M S Silva Nuno Mateus and Victor De Freitas J Agric Food Chem 2010 58 15 pages 8814 8819 doi 10 1021 jf101408q Oxidative formation and structural characterisation of new a pyranone lactone compounds of non oxonium nature originated from fruit anthocyanins Jingren He Artur M S Silva Nuno Mateus and Victor de Freitas Food Chemistry Volume 127 Issue 3 1 August 2011 pages 984 992 doi 10 1016 j foodchem 2011 01 069 Anthocyanins and Their Variation in Red Wines II Anthocyanin Derived Pigments and Their Color Evolution Fei He Na Na Liang Lin Mu Qiu Hong Pan Jun Wang Malcolm J Reeves and Chang Qing Duan Molecules 2012 17 pages 1483 1519 doi 10 3390 molecules17021483See also editPhenolic compounds in wine Retrieved from https en wikipedia org w index php title Pyranoanthocyanin amp oldid 1063812931, wikipedia, wiki, book, books, library,
