Occurrence of Anthocyanin-Derived Pigments in Red Wines
- 5 September 2001
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 49 (10) , 4836-4840
- https://doi.org/10.1021/jf001505b
Abstract
Several anthocyanin-derived pigments that showed UV−visible spectra different from those of the original grape anthocyanins were detected by HPLC-DAD analysis in 1-year-old bottled Port wines from the Douro region. Among these, three malvidin 3-glucoside derived pigments were detected in large amounts, representing ∼60% of the total anthocyanidin monoglucosides content. These pigments were isolated, purified, and identified by LSI-MS and NMR (1H, DQF-COSY, ROESY, HSQC, and HMBC) techniques. The major pigment is malvidin 3-glucoside pyruvic adduct, previously characterized, and the other two corresponded to its respective acetyl and coumaroyl glucoside derivatives. The latter is reported for the first time in red wines. Keywords: Red wine; aging; pigments; anthocyanins; pyruvic acidKeywords
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