Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color

摘要

Background: Better knowledge of wine composition, especially that of anthocyanin-derived pigments, has helped improve wine quality over the years. The use of micro-oxygenation (MOX), which consists in adding low quantities of oxygen at different stages of the winemaldng process, contributes to enhancing and stabilizing wine color through the formation of stable pigments called pyranoanthocyanins, while the cycloaddition of anthocyanins requires an oxidation step.