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Pinotin (grape)
Pinotins are a type of pyranoanthocyanins, a class of phenolic compounds found in red wine. One such compound is pinotin A.Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters. Michael Rentzsch, Fabian Weber, Dominik Durner, Ulrich Fischer and Peter Winterhalter, European Food Research and Technology, Volume 229, Number 4, pp. 689-696, See also * Wine color The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, ... References Pyranoanthocyanins {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinotin A
Pinotins are a type of pyranoanthocyanins, a class of phenolic compounds found in red wine. One such compound is pinotin A.Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters. Michael Rentzsch, Fabian Weber, Dominik Durner, Ulrich Fischer and Peter Winterhalter, European Food Research and Technology, Volume 229, Number 4, pp. 689-696, See also * Wine color The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, ... References Pyranoanthocyanins {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyranoanthocyanin
The pyranoanthocyanins are a type of pyranoflavonoids. They are chemical compounds formed in red wines by yeast during fermentation processes or during controlled oxygenation processes during the aging of wine. 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. Examples * Carboxypyranoanthocyanidins, can be considered markers of microoxygenation techniques * Hydroxyphenyl-pyranoanthocyanins * Vitisin A and B * Pinotins * Portosins (vinylpyranoanthocyanins) Vitisin A type * Cyanidin-3-O-glucoside-pyruvic acid (m/z of +H ion:517, λmax 506 nm) * Cyanidin-3-O-acetylglucoside-pyruvic acid (559 - 507) * Cyanidin-coumar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinotin A
Pinotins are a type of pyranoanthocyanins, a class of phenolic compounds found in red wine. One such compound is pinotin A.Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters. Michael Rentzsch, Fabian Weber, Dominik Durner, Ulrich Fischer and Peter Winterhalter, European Food Research and Technology, Volume 229, Number 4, pp. 689-696, See also * Wine color The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, ... References Pyranoanthocyanins {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Color
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar. The color is an element in the classification of wines. Color origins The color of the wine mainly depends on the color of the drupe of the grape variety. Since pigments are localized in the center of the grape drupe, not in the juice, the color of the wine depends on the method of vinification and the time the must is in contact with those skins, a process called maceration. The Teinturier grape is an exception in that it also has a pigmented pulp. The blending of two or more varieties of grapes can explain the color of certain wines, like the addition of Rubired to intensify redness. Red drupe grapes can produce white wine if they are quickly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
