NMR identification of ethyl-linked anthocyanin-flavanol pigments formed in model wine ferments

被引：38

作者：

Lee, DF

Swinny, EE

Jones, GP

机构：

[1] Univ Adelaide, Cooperat Res Ctr Viticulture, Adelaide, SA 5064, Australia

[2] Univ Adelaide, Sch Agr & Wine, Adelaide, SA 5064, Australia

来源：

TETRAHEDRON LETTERS | 2004年 / 45卷 / 08期

基金：

澳大利亚研究理事会;

关键词：

NMR; yeast fermentation; malvidin glucoside; wine pigments; ethyl-linked pigments;

D O I：

10.1016/j.tetlet.2003.12.110

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

The ethyl-linked pigments produced by the reaction between either catechin or epicatechin and malvidin 3-O-glucoside with added acetaldehyde have been isolated and characterised by NMR spectroscopy. These pigments are generated in high concentrations in model fermentations containing added malvidin 3-O-glucoside and (epi)catechin when inoculated with Saccharomyces cerevisiae yeast. This confirms that these pigments are produced during fermentation from metabolically produced acetaldehyde and provides evidence that the formation of these pigments may be a significant contributor to the purple colouration of young red wines. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：1671 / 1674

页数：4

共 23 条

[1] Formation of vitisin A during red wine fermentation and maturation [J].