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

1
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
2
Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Molecules 2012, 17(2), 1571-1601; https://doi.org/10.3390/molecules17021571
Received: 2 December 2011 / Revised: 24 January 2012 / Accepted: 2 February 2012 / Published: 7 February 2012
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. View Full-Text
Keywords: monomeric anthocyanin; red wine; self-association; copigmentation; degradation; enology monomeric anthocyanin; red wine; self-association; copigmentation; degradation; enology
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MDPI and ACS Style

He, F.; Liang, N.-N.; Mu, L.; Pan, Q.-H.; Wang, J.; Reeves, M.J.; Duan, C.-Q. Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression. Molecules 2012, 17, 1571-1601. https://doi.org/10.3390/molecules17021571

AMA Style

He F, Liang N-N, Mu L, Pan Q-H, Wang J, Reeves MJ, Duan C-Q. Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression. Molecules. 2012; 17(2):1571-1601. https://doi.org/10.3390/molecules17021571

Chicago/Turabian Style

He, Fei; Liang, Na-Na; Mu, Lin; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang-Qing. 2012. "Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression" Molecules 17, no. 2: 1571-1601. https://doi.org/10.3390/molecules17021571

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