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| - Isolation and Structural Characterization of NewAnthocyanin-Derived Yellow Pigments in Aged Red Wines
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| - Two newly formed yellow pigments that revealed unique spectral features were detected and isolatedfrom an aged Port red wine by TSK Toyopearl HW-40(s) gel chromatography and characterized byUV−visible spectrophotometry, 1H NMR and 13C NMR, and mass spectrometry (LC-ESI/MS). TheUV−vis spectra of these pigments showed maximum absorption at 478 nm that is significantlyhypsochromically shifted from those of original grape anthocyanins and other pyranoanthocyanins,exhibiting a more yellow hue in acidic solution. The structures of these pigments correspond to methyl-linked pyranomalvidin 3-glucoside and its respective coumaroyl glucoside derivative. They were shownto arise from the reaction between acetoacetic acid and genuine grape anthocyanins. Isolation andNMR identification using 1D and 2D NMR techniques are reported for the first time for this new familyof anthocyanin-derived yellow pigments occurring in red wines. Keywords: Red wine; aging; yellow color; anthocyanins; acetoacetic acid; methyl pyranoanthocyanins;isolation; NMR
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