Anthocyanone A: A Quinone Methide Derivative Resulting from Malvidin 3-O-Glucoside Degradation
Paulo Lopes et al., J. Agric. Food Chem., March 2007 (web)
A new compound resulting from the oxidative degradation of maldivin 3-O-glucoside under acid conditions was detected in a wine model solution stored under 90 and 25 C.
It was isolated by semipreparative HPLC, and its structure was elucidated by UV-vis spectra, mass spectrometry (LC/MS), and NMR spectroscopy (1-D and 2-D). The compound was identified as 8- -D-glucopyranosyl-2,4-dihydroxy-6-oxo-cyclohexa-2,4-dienyl acetic acid (anthocyanone A), which results from nucleophilic attack of hydrogen peroxide to maldivin 3-O-glucoside through a Baeyer-Villiger oxidation followed by other oxidations steps.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Francesca Borghini and Stefano Ferrari; ISVEA srl, Siena (Italy)
Within the framework of the Submeasure 16.2 of the Rural Development Plan of the Region of Tuscany-European Innovation Partnership, the Vintegro project has focused, for over two years, on the stud...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Quercetin belongs to the class of polyphenols, flavonoids in particular. The most abundant in wine are quercetin, myricetin, kaempferol and isoramnetin, which come from the glycosidic forms found i...
Jose Luis Aleixandre-Tudo, University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
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