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Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters. Michael
Rentzsch, Fabian Weber, Dominik Durner, Ulrich Fischer and Peter Winterhalter, European Food Research and Technology, Volume 229, Number 4, pp.
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Investigations on
Anthocyanins in Wines from Vitis vinifera cv. Pinotage: Factors Influencing the Formation of Pinotin A and Its Correlation with Wine Age. Schwarz Michael, Hofmann Glenn and Winterhalter Peter, J. Agric. Food Chem., 2004, 52 (3): 498–504.
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InChI=1S/C31H28O14/c1-40-21-6-13(7-22(41-2)25(21)36)29-30(45-31-28(39)27(38)26(37)23(11-32)44-31)15-10-18(12-3-4-16(34)17(35)5-12)42-19-8-14(33)9-20(43-29)24(15)19/h3-10,23,26-28,31-32,37-39H,11H2,1-2H3,(H3-,33,34,35,36)/p+1/t23-,26-,27+,28-,31+/m1/s1
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COc1cc(cc(c1O)OC)c2c(c3c4c(2)cc(cc4OC(=C3)c5ccc(c(c5)O)O)O)O6((((O6)CO)O)O)O
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Except where otherwise noted, data are given for materials in their
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330:"Showing dietary polyphenol Pinotin a aglycone - Phenol-Explorer"
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VinylpyranoMv-3-coumaroylglucoside-procyanidin dimer
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453:Vinylpyranomalvidin-3O-coumaroylglucoside-catechin
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473:Vinylpyranomalvidin-3O-acetylglucoside-catechin
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468:Vinylpyranopeonidin-3O-glucoside-catechin
448:Vinylpyranomalvidin-3O-glucoside-catechin
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142:Key: RFTHDRVOYDHSOC-BGXVWEPQSA-O
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347:Pinotin A on www.phenol-explorer.eu
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216:(at 25 °C , 100 kPa).
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458:Vinylpyranomalvidin-3O-phenol
507:. You can help Knowledge by
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206:625.55 g/mol
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276:Phenolic content in wine
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383:Pyranoanthocyanidins
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271:Pinotin A aglycone
243:Infobox references
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31:Identifiers
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282:References
202:Molar mass
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59:3D model (
38:CAS Number
17:Pinotin A
430:Portosins
420:Pinotin A
402:Vitisin B
397:Vitisin A
312:689-696,
255:Pinotin A
501:aromatic
412:Pinotins
390:Vitisins
265:See also
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259:pinotin
236:what is
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156:SMILES
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131:InChI
61:JSmol
505:stub
314:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
