|Jmol-3D images||Image 1|
|Molecular formula||C23H25O12+, C23H25ClO12 (chloride)|
|Molar mass||493.43 g/mol, 528.89 g/mol (chloride)|
|Appearance||dark brown powder (chloride)|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
Color stabilization of malvidin 3-glucoside at a higher pH can be explained by self-aggregation of the flavylium cation and copigmentation with the Z-chalcone form. In the presence of procyanidin C2, the red color of oenin appears more stable. However, the HPLC chromatogram shows a decrease in the amplitude of the peaks of oenin and procyanidin C2. Concomitantly, a new peak appears with a maximal absorption in the red region. This newly formed pigment probably comes from the condensation of oenin and procyanidin C2.
Malvidin 3-glucoside alone is not oxidized in the presence of grape polyphenol oxidase, whereas it is degraded in the presence of a crude grape PPO extract and of caftaric acid forming anthocyanidin-caftaric acid adducts.
- Phenolic compounds in wine
- Wine color
- Malvidin glucoside-ethyl-catechin
- Anthocyanone A, a degradation product of oenin found in wine
- Oenin on answers.com
- Di Justo, Patrick (Aug 30, 2011). "What’s Inside: Red Wine". Wired (Condé Nast).
- Houbiers, Chantal; Lima, João C.; Maçanita, António L.; Santos, Helena (1998). "Color Stabilization of Malvidin 3-Glucoside: Self-Aggregation of the Flavylium Cation and Copigmentation with theZ-Chalcone Form". The Journal of Physical Chemistry B 102 (18): 3578. doi:10.1021/jp972320j.
- Malien-Aubert, C; Dangles, O; Amiot, MJ (2002). "Influence of procyanidins on the color stability of oenin solutions". Journal of Agricultural and Food Chemistry 50 (11): 3299–305. doi:10.1021/jf011392b. PMID 12010001.
- Sarni-Manchado, Pascale; Cheynier, Véronique; Moutounet, Michel (1997). "Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucoside". Phytochemistry 45 (7): 1365. doi:10.1016/S0031-9422(97)00190-8.
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