Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

Molecules

Fei He¹  Na-Na Liang¹  Lin Mu¹  Qiu-Hong Pan¹  Jun Wang¹  Malcolm J. Reeves¹ 

[1] ¹Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China ²Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand ^†These authors contributed equally to this work.

关键词: monomeric anthocyanin;    red wine;    self-association;    copigmentation;    degradation;    enology;   

DOI  :  10.3390/molecules17021571

来源: mdpi

【 摘 要 】

Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.