2015 Fiscal Year Final Research Report
Characterization of pyranoanthocyanin in red wine
| Project/Area Number |
25350093
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | University of Yamanashi |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | ワイン / アントシアニン / ピラノアントシアニン / 高分子色素重合体 |
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| Outline of Final Research Achievements |
Anthocyanins are the major components responsible for the color of young wines. However, they are relatively unstable and tend to form anthocyanin derivatives during maturation and aging. Some of the anthocyanin derivatives are more stable than anthocyanins themselves, in particular pyranoanthocyanins. In this study, Malvidin 3-O-β-glucoside pyruvate (Vitisin A) and Malvidin 3-O-glucoside-4-vinylphenol were synthesized. In addition, all isolated compounds were examined for the color characteristics, stability in relation to pH changes. To better understand the chemical and sensory characterization of polymeric pigments of aged red wines, polymeric pigments were isolated from Cabernet Sauvignon wines. The molecular weight of these pigments were determined on gel permeation chromatography. Compositional characterization, purity and sensory evaluation of polymeric pigments were performed by liquid chromatography/mass spectrometry and sensory analysis, respectively.
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| Free Research Field |
食品化学
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