Wine-Inspired Chemistry: Anthocyanin Transformations for a Portfolio of Natural Colors

Abstract

During wine aging and maturation, anthocyanins can react with flavanols (directly or mediated by aldehydes) and with small molecules derived from yeast metabolism during fermentation. It has been demonstrated that A-type vitisins (the main pyranoanthocyanins found in red wines) can react with other wine components yielding pyranoanthocyanin pigments with different colors ranging from yellow to turquoise blue. Wine-color chemistry has been an inspiration for the synthesis of new molecules with unique chromatic features.

1 Introduction

2 Formation of Anthocyanin Derivatives

3 Conclusion and Outlook

Key words

anthocyanin derivatives - chemical reactions - pyranoanthocyanins - palette of colors - red wine

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