cyanidin-3-o-beta-glucopyranoside and tartaric-acid

Cyanidin-3-O-glucoside (C3G) is principal anthocyanin in Chinese bayberry wine and its degradation is main problem with respect to wine color. Effect of five organic acids existing in bayberry wine on C3G oxidation mediated by iron was investigated in model wine. Fe(II) oxidation was found to follow a decreasing order in oxalate > citrate > tartrate > malate model wine whereas it hardly occurred in succinate model wine. The C3G oxidation mediated by iron followed an increasing order in citrate > oxalate > succinate > malate > tartrate model wine. More degradation products were observed in succinate, malate and tartrate model wine than in citrate and oxalate model wine. C3G degradation mediated by Fe(III) was faster than that mediated by Fe(II) in oxalate, succinate, malate, and tartrate model wine, but not in citrate model wine. C3G oxidation mediated by iron is probably not main mechanism of anthocyanin degradation in bayberry wine.

Topics: Anthocyanins; Color; Dicarboxylic Acids; Glucosides; Iron; Malates; Myrica; Oxidation-Reduction; Succinic Acid; Tartrates; Wine