A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC–DAD–ESI–MSn

Article English OPEN
Vallverdú-Queralt, Anna; Meudec, Emmanuelle; Ferreira-Lima, Nayla; Sommerer, Nicolas; Dangles, Olivier; Cheynier, Veronique; Le Guerneve, Christine;
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.foodchem.2015.12.089
  • Subject: synthesis | guaiacylpyranomalvidin 3-O-glucoside | nmr | [SDV.IDA]Life Sciences [q-bio]/Food engineering | optimization | anthocyane | oenologie | vin | UPLC-DAD-ESI-MSn | wine | cyanin | [ SDV.IDA ] Life Sciences [q-bio]/Food engineering

In red and rose wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MSn measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside f... View more
Share - Bookmark