The pyranoanthocyanins are a type of pyranoflavonoids. They are chemical compounds formed in red winesbyyeast during fermentation processes[1] or during controlled oxygenation processes[2] during the aging of wine.[3] The different classes of pyranoanthocyanins are carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins and pyranoanthocyanin dimers; their general structure includes an additional ring (formed between the OH group at C-5 and the C-4 of the anthocyanin pyranic ring) that may have different substituents linked directly at C-10.[4]
Oxovitisins are pyranone-anthocyanin derivatives[8]
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| Vitisins |
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| Pinotins |
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| Portosins |
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