6 relations: Glucoside, Malvidin, Phenolic content in wine, Pyranoanthocyanin, Pyruvic acid, Vitisin B (pyranoanthocyanin).
Glucoside
A glucoside is a glycoside that is derived from glucose.
New!!: Vitisin A (pyranoanthocyanin) and Glucoside · See more »
Malvidin
Malvidin (Mv) is an O-methylated anthocyanidin.
New!!: Vitisin A (pyranoanthocyanin) and Malvidin · See more »
Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
New!!: Vitisin A (pyranoanthocyanin) and Phenolic content in wine · See more »
Pyranoanthocyanin
The pyranoanthocyanins are a type of pyranoflavonoids.
New!!: Vitisin A (pyranoanthocyanin) and Pyranoanthocyanin · See more »
Pyruvic acid
Pyruvic acid (CH3COCOOH) is the simplest of the alpha-keto acids, with a carboxylic acid and a ketone functional group.
New!!: Vitisin A (pyranoanthocyanin) and Pyruvic acid · See more »
Vitisin B (pyranoanthocyanin)
Vitisin B is a natural phenol found in red wines.
New!!: Vitisin A (pyranoanthocyanin) and Vitisin B (pyranoanthocyanin) · See more »
Redirects here:
5-carboxypyranomalvidin-3-glucoside, C26H25O14, Carboxypyranomalvidin-3-glucoside, Malvidin 3-O-glucoside pyruvic adduct, Malvidin 3O-glucoside pyruvic acid.
References
[1] https://en.wikipedia.org/wiki/Vitisin_A_(pyranoanthocyanin)