Abstract:

Pyranoanthocyanins are new anthocyanin-derived pigments found in fruit wines such as red wine in recent years,
and they are one class of important coloring substances in grape wine. The pyranoanthocyanin family possesses an additional
fourth pyran ring attached to anthocyanins. They consist of a series of natural pigment formed by cycloaddition reaction
between berry anthocyanins and intermediates produced from glucose metabolization during fermentation and aging, and
other phenolic compounds in fruits. The present paper summarizes the classification, molecular structural properities,
formation mechanism, stability, chromatic features and functional bioactivities including antioxidation and antitumor of
pyranoanthocyanins and second generation derivatives. Many different types of pyranoanthocyanins are not only important
coloration substances, but also have high stability, good color characteristics and a strong functional activity, which will
offer beneficial references for further investigating the relationships between the structures of pyranoanthocyanin derivatives
and stability, coloring and functional properties for their applications in grape wine and food procesing industries.

Key words: anthocyanins, pyranoanthocyanin family, second-generation anthocyanin derivatives, aged fruit wines