Oxovitisins are a type of

pyranoanthocyanin The pyranoanthocyanins are a type of pyranoflavonoids. They are chemical compounds formed in red wines by yeast during fermentation processes or during controlled oxygenation processes during the aging of wine. The different classes of pyranoantho ...

with a pyranone (

2-pyrone 2-Pyrone (α-pyrone or pyran-2-one) is an Saturated and unsaturated compounds, unsaturated cyclic chemical compound with the molecule, molecular formula C5H4O2. It is isomeric with 4-pyrone. 2-Pyrone is used in organic synthesis as a building blo ...

) component found in aged

Port wine Port wine (, ; ), or simply port, is a Portuguese wine, Portuguese fortified wine produced in the Douro, Douro Valley of Norte, Portugal, northern Portugal. It is typically a sweetness of wine, sweet red wine, often served with dessert wine, ...

s. They do not contain an oxonium ion component ( flavylium cation), as anthocyanins do. Therefore, they do not have an absorption maximum at 520 nm. Oxovitisins are stable yellowish pigments with similar unique spectral features, displaying only a pronounced broad band around 370 nm in the UV−vis spectrum.

Examples

* Pyranone-malvidin-3-glucoside ( Oxovitisin A) * Pyranone-malvidin-3-coumaroylglucosideOxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins. Jingren He, Artur M.S. Silva, Nuno Mateus and Victor de Freitas, Food Chemistry, Volume 127, Issue 3, 1 August 2011, pages 984–992,

References

Pyranoanthocyanins {{aromatic-stub