Anthocyanins are responsible for the color of grapes and wine, an important attribute of their quality. Many authors have used anthocyanins profile to classify the grape cultivars and wine authenticity. The anthocyanin profiles of grape berries of Vitis amurensis, its hybrids and their wines were analyzed by HPLC-ESI-MS/MS. The results identified 17 anthocyanins in these grape cultivars, includ...

BACKGROUND Red wine polyphenols can prevent cardiovascular and inflammatory diseases. Resveratrol, the most extensively studied constituent, is unlikely to solely account for these beneficial effects because of its rather low abundance and bioavailability. Malvidin is far the most abundant polyphenol in red wine; however, very limited data are available about its effect on inflammatory processe...

Malvidin-3-glucoside has been labeled by enzymatic synthesis in a single-step experiment. Catechol-O-methyl transferase catalyzed the B-ring methylation of petunidin-3-glucoside, and S-Adenosyl-L-[methyl-(3)H] methionine was the methyl donor. Solid phase extraction and preparative high-performance liquid chromatography were necessary to separate [3'-O-methyl-(3)H]malvidin-3-glucoside from an is...

Grapevine training systems determine the suitability for grape varieties in a specific growing region. We evaluated the influence of three training systems, Single Guyot (SG), Spur-pruned Vertical Shoot-Positioned (VSP), and Four-Arm Kniffin (4AK), on the performance of grapes and vines of Vitis vinifera L. cv. Cabernet Sauvignon in the 2012 and 2013 growing seasons in a wet region of central C...

Abstract The effects of pre-fermentative freezing red grapes from Schiava variety and co-inoculation with lactic bacteria were evaluated on the profile anthocyans musts finished wine. Peonidin-3-glucoside is main anthocyanin in grape musts, but it was overcome by malvidin-3-glucoside at bottling. Grape increased extraction all anthocyanins musts. However, amount except peonidin-3-glucoside lowe...

The phenomenon of copigmentation is due to molecular associations between pigments and other (usually noncolored) organic molecules in solution. These associations cause the pigments to exhibit far greater color than would be expected from their concentration. The phenomenon has long been recognized in flowers and fruits. Willstatter and Zollinger [122,123] noted the intensification of color on...

Anthocyanins are thought to have antioxidant effects in the body. The effects of two anthocyanins, malvidin and peonidin, on activity of antioxidant enzymes, glutathione-Stransferase (GST), glutathione reductase (GR), and glutathione peroxidase (GPx), were examined in HT-29 human adenocarcinoma cells. Cells were treated with each anthocyanin or a combination of both at concentrations of 0, 5, a...

Bitterness is a major sensory attribute of several common foods and beverages rich in polyphenol compounds. These compounds are reported as very important for health as chemopreventive compounds, but they are also known to taste bitter. In this work, the activation of the human bitter taste receptors, TAS2Rs, by six polyphenol compounds was analyzed. The compounds chosen are present in a wide r...