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Detection and Partial Characterisation of New Anthocyanin-Derived Pigments in Wine

✍ Scribed by Cameira-dos-Santos, Paulo-Jorge; Brillouet, Jean-Marc; Cheynier, Véronique; Moutounet, Michel

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
535 KB
Volume
70
Category
Article
ISSN
0022-5142

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✦ Synopsis

New anthocyanin-derived red-orange pigments were detected in wine in the course of cross-flow microfiltration experiments. Analysis of the sugar and organic acid released respectively by acid and alkaline hydrolysis showed that the two major products were respectively a glucoside and the corresponding p-coumaroylglucoside. Mass spectrometry indicated molecular masses of 755.5 for the p-coumaroylglucoside and of 447.5 for its aglycone. Therefore, the new pigments are likely to result from condensation reaction between grape anthocyanins (possibly the 3-glucoside and 3-p-coumaroylglucoside of malvidin) and another wine component, which is not a flavanol. This reaction may participate in the mechanism of colour change during ageing of red wines.

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