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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-co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitisin B (pyranoanthocyanin)
Vitisin B is a natural phenol found in red wines.Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Suzana Lucy Nixdorf and Isidro Hermosín-Gutiérrez, Analytica Chimica Acta, Volume 659, Issues 1-2, 5 February 2010, Pages 208-215, It is a pyranoanthocyanin.Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. Romero C. and Bakker J., International journal of food science & technology, 2000, vol. 35, no. 1, pp. 129-140, 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 ... * Vitisin A (pyranoanthocyanin) References Pyranoanthocyanins Methoxy compounds {{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] |
Vitisin A (pyranoanthocyanin)
Vitisin A is a natural phenol found in red wines.Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Suzana Lucy Nixdorf and Isidro Hermosín-Gutiérrez, Analytica Chimica Acta, Volume 659, Issues 1-2, 5 February 2010, Pages 208-215, It is a pyranoanthocyanin.Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. Romero C. and Bakker J., International journal of food science & technology, 2000, vol. 35, no. 1, pp. 129-140, See also * Phenolic compounds in wine * Vitisin B (pyranoanthocyanin) Vitisin B is a natural phenol found in red wines.Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Suzana Lucy Nixdorf and Isidro Hermosín-Gutiérrez, Analytica Chimica Acta, Volume 65 ... References External links Vitisin A on www.phenol-explorer.eu Pyranoanthocyanins {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxovitisin
Oxovitisins are a type of pyranoanthocyanin with a pyranone ( 2-pyrone) component found in aged Port wines. They do not contain an oxonium ion component (flavylium cation), as anthocyanins do. Therefore, they do not have an absorption maximum at 520 nm. Oxovitisins are stable yellowish Varieties of the color yellow may differ in hue, chroma (also called saturation, intensity, or colorfulness) or lightness (or value, tone, or brightness), or in two or three of these qualities. Variations in value are also called tints and sha ... pigments with similar unique spectral features, displaying only a pronounced broad band around 370 nm in the UV−vis spectrum. Examples * Pyranone-malvidin-3-glucoside ( Oxovitisin A) * Pyranone-malvidin-3-coumaroylglucosideOxidative 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portosins
Portosins are vinylpyranoanthocyanins, a type of blueish phenolic pigments, found in aged port wine. 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] |
Yeast In Winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the :wikt:anaerobic, absence of oxygen, yeast converts the sugar in wine, sugars of the fruit into ethanol, alcohol and carbon dioxide through the process of fermentation (wine), fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more ripeness in wine, sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness (wine), dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering (wine), filtering the wine to remove the yea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
