Malvidin-3-glucoside pyruvic derivative

The anthocyanins adsorbed onto the yeast cell walls were recovered from the lees of each wine in preparation. These were washed with distilled water and then extracted with formic acid methanol, as well as samples of the finished wines were analysed spectrophotometrically to determine colour, and by HPLC-ESI-MS/HPLC-DAD to confirm and evaluate their anthocyanin content. The following anthocyanins were identified in both wines and cell wall adsorbates delphinidin (D), cyanidin (Cy), petunidin (Pt), peonidin (Pn) and malvidin (M), as their 3-glucoside (3G), pyruvic (Py), acetyl glucoside (6Ac), cinnamoyl p-coumaryl (6Cm) and caffeyl (6CaQ) glucoside derivates. 

Figure 7. Evolution of the level of malvidin 3-glucoside, malvidin 3-(acetyl)glucoside and malvidin 3-(coumaroyl)glucoside, and their pyruvic acid derivatives in fermented must during the first 200 days after fortification with wine spirit (13). (Reproduced with permission from reference 13. Copyright 2001American Chemical Society.)...

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