Anthocyanins, evolution

Stafford, H.A., Anthocyanins and betalains evolution of the mutually exclusive pathways. Plant ScL, 101, 91, 1994. 

QUATTROCCHIO, F, WING, J.F., VAN DER WOUDE, K., MOL, J.N.M., KOES, R., Analysis of bHLH and MYB domain proteins Species-specific regulatory differences are caused by divergent evolution of target anthocyanin genes, Plant J., 1998,13,475-488. 

Haque, M.S., Ghoshal, D.N., and Ghoshal, K.K., Anthocyanins in Salvia — their significance in species relationship and evolution, Proc. Indian Nat. Sci. Acad., Part B, 47, 204, 1981. 

As a first approximation, this experiment represents the evolution of the coloring matter in red wines during aging. It confirms the large role of tannins in the color of old wines and thus shows that tannins play an important part in the color of young wines. Taken as another point, the possibility of a reaction between the anthocyanins and tannins already postulated (50) is accurately described. 

This reaction was confirmed in another experiment (17) using standard tests which followed the evolution of pigments in identical mixtures in tubes 1, 2, and 3 for two months. After allowing the tannins to react it appears that the anthocyanins contribute to the color of the solution to a limited extent. 

The phenolic compounds extracted from the fruit contribute to the development and stability of the wine s red color. The color evolution during vinification and aging is mainly due to chemical transformations to the phenolic compound derived from the fruit. Anthocyanins, responsible for the purple-red color of young wines, participate in reactions with other phenolic compounds to generate other, more chemically stable molecules. These changes involve oxidation, polymerization, and other... 

The most conspicuous function of vacuolar sequestered anthocyanins is to provide the bright red and blue colors that serve as attractants for pollination and seed dispersal. Anthocyanin pigments have appeared quite recently in evolution,4 probably linked with the origin of the flowering plants. In contrast, other flavonoid compounds, already present in early photosynthetic plants, play more central roles in plant biology. These functions, extensively reviewed elsewhere,5,6 include photoprotection, communication in plant-microbe interactions, hormone signaling, and male fertility. 

As we begin to unravel the molecular mechanisms of the regulation of anthocyanin biosynthesis, we must remember that evolution and selection had significant opportunities to explore new ways to color plants, flowers, and seeds. Model plant systems such as maize, petunia, and Arabidopsis will continue to provide the framework to understand how pigment accumulation is controlled. However, it is important to investigate how nature has exploited variations in these central prototypes to provide the amazing diversity found today in the type and distribution of anthocyanin pigments. 

Moreno-Arribas, M.V., Gomez-Cordoves, C., Martin-Alvarez, P.l. (2008a). Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees. Food Chem., 109, 149-158. 

Romero, C., Bakker, J. (2000). Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. Int. J. Food Sci. TechnoL, 35, 129-MO. 

Mateus, N., De Freitas, V. (2001). Evolution and stabdity of anthocyanin-derived pigments during port wine aging. J. Agric. Food Chem. 49, 5217-5222. 

Revilla, I., Gonzalez-San Jose, M.L. (2001). Evolution during the storage of red wines treated with pectolytic enzymes New anthocyanin pigment formation. J. Wine Res. 12, 183-197. 

Romero, C., Bakker, J. (2000b). Anthocyanin and colour evolution during maturation of four port wines effect of pyruvic acid addition. J. Sci. Food Agric., 81, 252-260. 

The decrease in the monomeric anthocyanins content in wines stored in used barrels was lower and the evolution of these phenolic compounds in all the wines was slower in the bottle than in the barrel, as also found by Revilla and Gonzalez-San Jose (20). 

Figure I. Evolution of monomeric anthocyanins during oak aging and bottle...

Evolution of anthocyanins and respective pyruvic acid adducts during wine ageing... 

In this paper, we focus our attention to the effect of tannin on wine color by the two types of phenomenon Copigmentation and reactions with anthocyanins in relation to the initial color of wine and its evolution. 

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