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Structures and colour properties of new red wine pigments |
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| Authors: | Anders E Hå kansson,Kevin Pardon,Yoji Hayasaka,Maria de Sa,Markus Herderich |
| Affiliation: | a The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia b Department of Chemistry, Technical University of Denmark, Lyngby DK-2800, Denmark c Cooperative Research Centre for Viticulture, PO Box 154, Glen Osmond, SA 5064, Australia |
| Abstract: | Two new red pigments were synthesized by nucleophilic addition of vinylphenols to malvidin 3-glucoside. The structures of the resulting pyranoanthocyanins were confirmed by electrospray-mass spectrometry and NMR spectroscopy (gHMQC, gHMBC and CIGAR experiments). By means of UV-vis spectroscopy the colour properties of the pigments were characterized; it could be demonstrated that the pyranoanthocyanins retained their red colour at pH 3.6 in model wine and were resistant to bisulfite-mediated bleaching. Finally, HPLC-MS analysis confirmed the presence of both anthocyanin-derived pigments in red wine. |
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