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Delphinidin Coumaroyl 3O Glucoside
Delphinidin 3-''O''-(6-''p''-coumaroyl)glucoside is a ''p''-coumaroylated anthocyanin. It can be found in some red ''Vitis vinifera'' grape cultivars (like Graciano) and in red wine. It is formed by the enzyme anthocyanin 3-''O''-glucoside 6″-''O''-hydroxycinnamoyltransferase from delphinidin 3-''O''-glucoside and ''p''-coumaroyl-CoA in the anthocyanin biosynthesis pathway. See also * Phenolic compounds in wine The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include ... References Anthocyanins Phenylpropanoids Cinnamate esters Glucosides {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitis Vinifera
''Vitis vinifera'', the common grape vine, is a species of flowering plant, native to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran. There are currently between 5,000 and 10,000 varieties of ''Vitis vinifera'' grapes though only a few are of commercial significance for wine and table grape production. The wild grape is often classified as ''Vitis vinifera'' ''sylvestris'' (in some classifications considered ''Vitis sylvestris''), with ''Vitis vinifera'' ''vinifera'' restricted to cultivated forms. Domesticated vines have hermaphrodite flowers, but ''sylvestris'' is dioecious (male and female flowers on separate plants) and pollination is required for fruit to develop. Grapes can be eaten fresh or dried to produce raisins, sultanas, and currants. Grape leaves are used in the cuisine of many cultures. The fresh grapes can also be processed into juice that is fermented to make wine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graciano
Graciano is a Spanish red wine grape that is grown primarily in Rioja. The vine produces a low yield that are normally harvested in late October. The wine produced is characterized by its deep red color, strong aroma and ability to age well.J. Robinson ''Vines, Grapes & Wines'' pg 214 Mitchell Beazley 1986 Graciano thrives in warm, arid climates. Wine regions *In Australia, Graciano is used either in blends with Tempranillo or as varietal wines. *In France, the grape is grown in Languedoc-Roussillon as Morrastel or Courouillade *In Spain, the grape produces low yields, but it's a key component of Gran Reservas in Rioja and Navarra, contributing structure and aging potential. In the Rioja DO, 395 ha (0.7%) are planted with this variety.http://riojawine.com While primarily used as a blending partner, some Rioja bodegas produce varietal Graciano wines. *In California, Graciano is sometimes known as Xeres. *The grape is also grown in Argentina. *In the US, Graciano is also g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Rose * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The top 21—50 red grape varieties by acreage are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * Corvina Veronese * Criolla Grande * Croatina * Dolcetto * Dornfelder * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanin 3-O-glucoside 6''-O-hydroxycinnamoyltransferase
Anthocyanin 3-O-glucoside 6″-O-hydroxycinnamoyltransferase is an enzyme forming delphinidin 3-(6-''p''-coumaroyl)glucoside from delphinidin 3-''O''-glucoside (myrtillin) and ''p''-coumaroyl-CoA. It is an enzyme in the anthocyanin biosynthesis pathway. It can be isolated from ''Perilla frutescens ''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean ...''. References External links Sequence at uniprot.org Transferases Anthocyanins metabolism {{transferase-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delphinidin 3-O-glucoside
Myrtillin is an anthocyanin. It is the 3-glucoside of delphinidin. It can be found in all green plants, most abundantly in blackcurrant, blueberry, huckleberry, bilberry leaves and in various myrtles, roselle plants, and ''Centella asiatica'' plant. It is also present in yeast and oatmeal. The sumac fruit's pericarp owes its dark red colour to anthocyanin pigments, of which chrysanthemin, myrtillin and delphinidin have yet been identified. The various colors, such as red, mauve, purple, violet, and blue in ''Hydrangea macrophylla'' are developed from myrtillin complexes with metal ions called metalloanthocyanins. Metabolism The enzyme anthocyanin 3-O-glucoside 6''-O-hydroxycinnamoyltransferase produces delphinidin 3-(6-p-coumaroyl)glucoside from myrtillin and ''p''-coumaroyl-CoA in the anthocyanin biosynthesis Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the Germ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coumaroyl-CoA
Coumaroyl-coenzyme A is the thioester of coenzyme-A and coumaric acid. Coumaroyl-coenzyme A is a central intermediate in the biosynthesis of myriad natural products found in plants. These products include lignols (precursors to lignin and lignocellulose), flavonoids, isoflavonoids, coumarins, aurones, stilbenes, catechin, and other phenylpropanoids. Biosynthesis and significance It is generated in nature from phenylalanine, which is converted by PAL to trans-cinnamate. Trans-cinnamate is hydroxylated by trans-cinnamate 4-monooxygenase to give 4-hydroxycinnamate (i.e, coumarate). Coumarate is condensed with coenzyme-A in the presence of 4-coumarate-CoA ligase: :ATP + 4-coumarate + CoA \rightleftharpoons AMP + diphosphate + 4-coumaroyl-CoA. Enzymes using Coumaroyl-Coenzyme A * Anthocyanin 3-O-glucoside 6''-O-hydroxycinnamoyltransferase * Anthocyanin 5-aromatic acyltransferase * Chalcone synthase * 4-Coumarate-CoA ligase * 6'-Deoxychalcone synthase * Agmatine N4-coum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanin Biosynthesis
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compound that gives flowers a blue color for the first time in his treatise "''Die Farben der Blüthen''". Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage colorant in the European Union, anthocyanins are not approved for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Compounds In Wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers ( proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the fruit. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavonols) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanins
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compound that gives flowers a blue color for the first time in his treatise "''Die Farben der Blüthen''". Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage colorant in the European Union, anthocyanins are not approved for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenylpropanoids
The phenylpropanoids are a diverse family of organic compounds that are synthesized by plants from the amino acids phenylalanine and tyrosine. Their name is derived from the six-carbon, aromatic phenyl group and the three-carbon propene tail of coumaric acid, which is the central intermediate in phenylpropanoid biosynthesis. From 4-coumaroyl-CoA emanates the biosynthesis of myriad natural products including lignols (precursors to lignin and lignocellulose), flavonoids, isoflavonoids, coumarins, aurones, stilbenes, catechin, and phenylpropanoids. The coumaroyl component is produced from cinnamic acid. Phenylpropanoids are found throughout the plant kingdom, where they serve as essential components of a number of structural polymers, provide protection from ultraviolet light, defend against herbivores and pathogens, and also mediate plant-pollinator interactions as floral pigments and scent compounds. Hydroxycinnamic acids Phenylalanine is first converted to cinnamic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamate Esters
Cinnamic acid is an organic compound with the formula C6H5-CH=CH- COOH. It is a white crystalline compound that is slightly soluble in water, and freely soluble in many organic solvents. Classified as an unsaturated carboxylic acid, it occurs naturally in a number of plants. It exists as both a ''cis'' and a ''trans'' isomer, although the latter is more common. Occurrence and production Biosynthesis Cinnamic acid is a central intermediate in the biosynthesis of a myriad of natural products including lignols (precursors to lignin and lignocellulose), flavonoids, isoflavonoids, coumarins, aurones, stilbenes, catechin, and phenylpropanoids. Its biosynthesis involves the action of the enzyme phenylalanine ammonia-lyase (PAL) on phenylalanine. Natural occurrence It is obtained from oil of cinnamon, or from balsams such as storax. It is also found in shea butter. Cinnamic acid has a honey-like odor; it and its more volatile ethyl ester (ethyl cinnamate) are flavor components in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
