Document Detail

Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging.
MedLine Citation:
PMID:  17506569     Owner:  NLM     Status:  MEDLINE    
Grenache red wines were produced following three different winemaking techniques, that is, small-scale standard experimental wines and industrial-scale wines by both double-mash fermentation and fermentation in Ganimede vats. Wines were analyzed for their color properties, as well as the anthocyanin, flavonol, hydroxycinnamic acid, and pyranoanthocyanin profiles following alcoholic and malolactic fermentation. The evolution of pyranoanthocyanins and their corresponding precursors in the experimental wines was monitored at 6 and 10 months of aging. Wines produced by double-mash fermentation exhibited superior color properties compared to Ganimede wines and the experimental red wines, due to better extraction of flavonols and anthocyanins as well as a lower degree of polymerization. Pyranoanthocyanin formation varied within the different classes of pigments. Vitisins A and B were formed only during alcoholic fermentation. Pinotin A (i.e., the reaction product from malvidin 3-glucoside and caffeic acid) formation took place only during the aging process, whereas formation of hydroxyphenyl-pyranoanthocyanins derived from p-coumaric and ferulic acid followed two different pathways, that is, an enzymatically assisted production during fermentation and a pure chemical formation during aging.
Michael Rentzsch; Michael Schwarz; Peter Winterhalter; Isidro Hermosín-Gutiérrez
Related Documents :
23045339 - T-type amino acid transporter tat1 (slc16a10) is essential for extracellular aromatic a...
23456769 - Response of serum and red blood cell folate concentrations to folic acid supplementatio...
23237569 - Antioxidant activities, distribution of phenolics and free amino acids of erica austral...
24689219 - New ursane triterpene from the fruits of terminalia arjuna.
11758919 - Glycolic acid production using ethylene glycol-oxidizing microorganisms.
6268589 - Separation and biologic activities of individual components of s15-1, a streptothricin ...
2831719 - Prenatal diagnosis of 21-hydroxylase deficiency by the complementary deoxyribonucleic a...
2867089 - Cyclic amp potentiates the retinoic acid-induced expression of tissue transglutaminase ...
23139399 - A supplemented soft agar chemotaxis assay demonstrates the helicobacter pylori chemotac...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2007-05-17
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  55     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2007 Jun 
Date Detail:
Created Date:  2007-06-06     Completed Date:  2007-09-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4883-8     Citation Subset:  IM    
Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Anthocyanins / analysis,  chemical synthesis*
Chromatography, High Pressure Liquid
Food Handling*
Phenols / analysis
Reg. No./Substance:
0/Anthocyanins; 0/Phenols

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  VTVH-MCD and DFT studies of thiolate bonding to [FeNO]7/[FeO2]8 complexes of isopenicillin N synthas...
Next Document:  High-level expression of milk-derived antihypertensive peptide in Escherichia coli and its bioactivi...