Screening for Potential Pigments Derived from Anthocyanins in Red Wine Using Nanoelectrospray Tandem Mass Spectrometry
Abstract
Red wine extracts were screened for potential wine pigments derived from anthocyanins, using a combination of nanoelectrospray tandem mass spectrometry techniques. Fourteen aglycons were considered to be of anthocyanidin origin on the basis of their MS/MS spectra. The proposed structures of the aglycons were anthocyanidin C-4 substituted with vinyl linkage between C-4 and the hydroxy group at C-5. The anthocyanidin derivatives identified in the wine extracts were vinyl, vinylmethyl, vinylformic acid, 4-vinylphenol, 4-vinylguaiacol, and vinylcatechin adducts of malvidin as well as vinylformic acid and 4-vinylphenol adducts of peonidin and petunidin. The presence of vinyl alcohol, 4-vinylcatechol, and 4-vinylsyringol adducts of malvidin was also proposed.
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Acetaldehyde and other yeast products, including pyruvic acid and vinyl phenol, are involved in reactions with anthocyanins and various wine phenolic compounds to produce stable pigments in red wine.
“Acetaldehyde, and indeed other yeast products, including pyruvic acid and vinyl phenol, are involved in reactions with anthocyanins and various wine phenolic compounds to produce stable pigments in red wine (Bakker and Timberlake, 1997, Benabdeljalil et al. 2000, Hayasaka and Asenstorfer 2002, Eglinton et al. 2004).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Hayasaka and Asenstorfer 2002
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Hayasaka, Y., & Asenstorfer, R. E.
- Affiliations
- Adelaide University (AU)
- Corresponding author
- Hayasaka, Yoji
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-01-08
- Volume
- 50
- Issue
- 4
- Pages
- 756-761
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2029226710
- Cited by
- 168
- References
- 0
- Citations by year
- 2025: 1 · 2024: 2 · 2023: 6 · 2022: 1 · 2021: 5 · 2020: 4 · 2019: 9 · 2018: 2 · 2017: 4 · 2016: 3 · 2015: 5 · 2014: 3 · 2013: 8 · 2012: 8
- FWCI
- 21.30
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Adelaide Research & Scholarship (AR&S) (University of Adelaide) (submittedVersion)
- Funders
- Alberta Water Research Institute
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- anthocyanins, malvidin, peonidin, petunidin, 4-vinylphenol, 4-vinylguaiacol, structure elucidation, wine color
- MeSH terms
- Anthocyanins, Pigments, Biological, Wine, Molecular Structure, Spectrometry, Mass, Electrospray Ionization, Vitis
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