|
Pyranoanthocyanin Dimer
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] |
Pyranoflavonoid
The pyranoflavonoids are a type of flavonoids possessing a pyran group. Cyclocommunin is another natural pyranoflavonoid. Pyranoanthocyanins Pyranoisoflavones * Alpinumisoflavone * Di-O-methylalpinumisoflavone * 4'-methyl-alpinumisoflavone * 5,3′,4′-trihydroxy-2″,2″-dimethylpyrano (5″,6″:7,8) isoflavone - has antifungal properties, and is from the plant species ficus tikoua Bur. The enzyme monoprenyl isoflavone epoxidase produces a dihydrofurano pyranoisoflavone derivative from 7-O-methylluteone. Pyranoflavonols *Karanjachromene References Flavonoids {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinotins
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] |
