Grape anthocyanin pigments

Fulcrand, H. et al., A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. Phytochemistry, 47, 1401, 1998. 

The anthocyanin pigments of native and hybrid varieties have been studied extensively. Much of the impetus for this work came from efforts to detect the addition of hybrid wine to vinifera wine in Europe and, conversely, the addition of vinifera grape concentrate to Concord concentrate, juice, and other grape products (48,49) in the United States. 

Koeppen, B.H. and Basson, D.S. 1966. The anthocyanin pigments of Barlinka grapes. Phytochemistry 5 183-1X7. 

The discussion above has addressed the assessment of a product s colour or perceived colour in basic terms. In the next two sections, methods to determine which coloured compounds are present in a product will be addressed. For the purpose of this chapter, the section on synthetic dyes will cover the analysis of the water-soluble dyes, or so-called coal tar dyes, and the section on natural pigments will cover the anthocyanin pigments, such as grape skin extracts, and the carotenoid-based materials, even if they are of synthetic origin. 

Figure 5-5. A. MALDI mass spectrum of the anthocyanin pigments in the grape variety Marechal Foch. This figure is from the article Matrix-assisted laser desorption ionization mass spectrometry analysis of grape anthocyanins , Am. J. Enol. Vitic. 50 199-203 by Sugui, J. A., Wood, K. V., Yang, Z., Bonham, C. C. and Nicholson, R. L. 1999. Reprinted by permission of the American Society for Enology and Viticulture. B. MALDI mass spectrum of grape anthocyanins acquired on a MALDI mass spectrometer with delayed extraction capabilities. Peak identities are discussed in the text.

Somaatmadja, D., and J.J. Powers. 1963. Anthocyanins, IV Anthocyanin pigments of Cabernet Sauvi-gnon grapes. J. Food Sci. 28 617-622. 

Numerous pigments have been characterised in wines and wine-like model solutions in the last decade. The structures newly identified can be classified into three groups with respect to their formation pathways (figure 3). Reactions involved in the conversion of grape anthocyanins to more stable pigments are... 

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