Oxovitisins are a type of

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 pyranoant ...

with a pyranone ( 2-pyrone) component found in aged

Port wine Port wine (also known as vinho do Porto, , or simply port) is a Portuguese wine, Portuguese fortified wine produced in the Douro, Douro Valley of Norte, Portugal, northern Portugal. It is typically a sweetness of wine, sweet red wine, often ...

s. They do not contain an oxonium ion component (

flavylium Pyrylium is a cation (positive ion) with formula , consisting of a six-membered ring of five carbon atoms, each with one hydrogen atom, and one positively charged oxygen atom. The bonds in the ring are conjugated as in benzene, giving it an arom ...

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 Chemistry, Volume 127, Issue 3, 1 August 2011, pages 984–992,

References

Pyranoanthocyanins {{aromatic-stub