FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (5): 284-295.doi: 10.7506/spkx1002-6630-201805043

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Progress in Understanding Structures of Anthocyanins Derivatives in Red Wines

ZHANG Bo, HAN Shunyu*, MA Tengzhen, ZHU Xia, LI Min   

  1. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
  • Online:2018-03-15 Published:2018-03-14

Abstract: Color is one of the most important sensory properties of red wine, and the color of red wine not only determines its sensory quality but also has great impact on its intrinsic quality. Anthocyanins, an important class of naturally occurring water-soluble pigments in red wine, possess many important physiological functions and bioactivities. Meanwhile, some anthocyanin derivatives have been identified in recent years as an important supplement to the family of anthocyanins. The varieties, states and concentrations of anthocyanin derivatives in red wine have a significant effect on its color and aging potential. The present paper aims at a systematic review of the main anthocyanins found in red wine and the structural features, formation pathway, and physicochemical properties of anthocyanin derivatives. This review is expected to provide useful information for investigating the structures of anthocyanin derivatives in red wines.

Key words: red wine, anthocyanin, anthocyanin derivatives, structure type, formation pathway, physicochemical properties

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