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Anthocyanin transformation in Cabernet Sauvignon wine during aging.
J Agric Food Chem. 2003 Dec 31; 51(27):7989-94.JA

Abstract

Anthocyanins in Cabernet Sauvignon grapes and wines were elucidated by HPLC-MS/MS. Major anthocyanins in Cabernet Sauvignon grape extract are malvidin 3-O-glucoside and malvidin 3-O-acetylglucoside. In matured wine, anthocyanins are transformed to anthocyanin-vinyl derivatives, ethyl bridged anthocyanin-flavanol adducts, and anthocyanin-flavanol adducts. The major anthocyanin pigments are malvidin 3-O-glucoside-pyruvate, malvidin 3-O-acetylglucoside-pyruvate, malvidin 3-O-coumaroylglucoside-pyruvate, malvidin 3-O-glucoside-4-vinylphenol, malvidin 3-O-acetylglucoside-4-vinylphenol, and malvidin 3-O-coumaroylglucoside-4-vinylphenol. The presence of syringetin 3-O-glucoside and syringetin 3-O-acetylglucoside has been established for the first time in grape and wine.

Authors+Show Affiliations

Research and Development, Canandaigua Wine Company, 12667 Road 24, Madera, California 93639, USA. haibo.wang@cwine.comNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14690384

Citation

Wang, Haibo, et al. "Anthocyanin Transformation in Cabernet Sauvignon Wine During Aging." Journal of Agricultural and Food Chemistry, vol. 51, no. 27, 2003, pp. 7989-94.
Wang H, Race EJ, Shrikhande AJ. Anthocyanin transformation in Cabernet Sauvignon wine during aging. J Agric Food Chem. 2003;51(27):7989-94.
Wang, H., Race, E. J., & Shrikhande, A. J. (2003). Anthocyanin transformation in Cabernet Sauvignon wine during aging. Journal of Agricultural and Food Chemistry, 51(27), 7989-94.
Wang H, Race EJ, Shrikhande AJ. Anthocyanin Transformation in Cabernet Sauvignon Wine During Aging. J Agric Food Chem. 2003 Dec 31;51(27):7989-94. PubMed PMID: 14690384.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin transformation in Cabernet Sauvignon wine during aging. AU - Wang,Haibo, AU - Race,Edward J, AU - Shrikhande,Anil J, PY - 2003/12/24/pubmed PY - 2004/3/6/medline PY - 2003/12/24/entrez SP - 7989 EP - 94 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 27 N2 - Anthocyanins in Cabernet Sauvignon grapes and wines were elucidated by HPLC-MS/MS. Major anthocyanins in Cabernet Sauvignon grape extract are malvidin 3-O-glucoside and malvidin 3-O-acetylglucoside. In matured wine, anthocyanins are transformed to anthocyanin-vinyl derivatives, ethyl bridged anthocyanin-flavanol adducts, and anthocyanin-flavanol adducts. The major anthocyanin pigments are malvidin 3-O-glucoside-pyruvate, malvidin 3-O-acetylglucoside-pyruvate, malvidin 3-O-coumaroylglucoside-pyruvate, malvidin 3-O-glucoside-4-vinylphenol, malvidin 3-O-acetylglucoside-4-vinylphenol, and malvidin 3-O-coumaroylglucoside-4-vinylphenol. The presence of syringetin 3-O-glucoside and syringetin 3-O-acetylglucoside has been established for the first time in grape and wine. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14690384/Anthocyanin_transformation_in_Cabernet_Sauvignon_wine_during_aging_ L2 - https://doi.org/10.1021/jf034501q DB - PRIME DP - Unbound Medicine ER -