Evolution of anthocyanins and

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

Table 12.17. Evolution of anthocyanin and color intensity in a heated and pressed must, compared with traditional winemaking, during alcoholic fermentation (Rib6reau-Gayon et al., 1976)...

Evidently, these notions pertaining to the evolution of color and anthocyanins in terms of maceration time primarily concern new wines—anthocyanins are in fact the essential elements of their color. As wine matures, the role of tannins becomes increasingly important. Extended vatting times produce more colored wines, even if the resulting new wines initially appear to confirm the contrary. 

On the other hand, all the biosynthetic methods, in their broad sense, used by insects, discussed in this book, are available to plants. That is, the formation of fatty acids and their derivatives, such as hydrocarbons the acetogenins and especially the terpenes and aromatic compounds are all used by plants. Acetogenins are not as prominent among plant products as the others, except in the formation of anthocyanins and flavones. Only special areas are left to insects alone. It is surprising, as more information accumulates, how insects and plants seem often to have found similar or the same way to biosynthesize certain compounds. Some authors call this parallel 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. 

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... 

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. 

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...

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