title: Characterization and structures of anthocyanin pigments generated in rosé cider during vinification.
abstract: Anthocyanin pigments, which are not found in apple juice, were detected in rosé cider. We confirmed by HPLC/DAD and LC/ESI-MS analyses that some of these anthocyanin pigments generated in rosé cider during vinification corresponded to those formed in model cider containing anthocyanin and flavan-3-ol in the presence of acetaldehyde. To confirm their structures, two anthocyanin pigments formed in a model cider containing cyanidin-3-galactoside and (-)-epicatechin in the presence of acetaldehyde were isolated and purified, and their structures were elucidated by high resolution FAB-MS and (1)H and (13)C NMR analyses. These two pigments were found to consist of cyanidin-3-galactoside and (-)-epicatechin linked by a CH(3)-CH bridge at the 8-position. They were diastereomers that differed in the configuration of the asymmetric methine carbon.
authors.affiliation: Institute for Production Research and Development, Nikka Whisky Distilling Co., Ltd., 967 Matsuyama, Masuo, Kashiwa, Chiba 277-0033, Japan. toshihiko.shoji@asahibeer.co.jp
authors.forename: Toshihiko
authors.initials: T
authors.lastname: Shoji
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Goda
authors.forename: Masatake
authors.initials: M
authors.lastname: Toyoda
authors.forename: Akio
authors.initials: A
authors.lastname: Yanagida
authors.forename: Tomomasa
authors.initials: T
authors.lastname: Kanda
mesh_terms: D000872:Anthocyanins / Q000737:chemistry / Q000302:isolation & purification*; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation / Q000502:physiology; D005697:Galactosides / Q000737:chemistry / Q000302:isolation & purification*; D009682:Magnetic Resonance Spectroscopy; D027845:Malus / Q000737:chemistry*; D013058:Mass Spectrometry
chemical_list: D000872:Anthocyanins; D005697:Galactosides