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To the anthocyanins counting dye; look there.

Water-soluble plant pigments, which are found in almost all higher plants and give the flowers and fruits the red, violet, blue or blue-black color. They belong to the group of phenols (Polyphenols), as well as to the large over 6,500 species of dye group flavonoids, The name derives from the Greek terms anthos (flower, flower) and kyáneos (dark blue). Anthocyanins are the glycosides (Sugar compounds) of the sugar-free anthocyanidins, the actual dye components. The attached sugar molecules (glycones) cause the water solubility of the color pigments. There are about 250 different anthocyanins known. In wine, it is mainly the glycosides of cyanidin, Delphinidin, malvidine. peonidin and petunidin.

The colors of anthocyanins are strong of PH value dependent. In the acidic environment predominates the red color, in the basic are mainly blue and violet tones to find. Anthocyanins are light- and temperature-sensitive and prone to higher pH levels - below 3 they are the most stable. At pH values ​​between 6 and 7 they are flavenols and are more blue, between 7 and 8 purple. From pH values ​​above 8, the molecule is converted to a yellow chalcone. The anthocyanins of the grape form during the veraison in which the green grapes turn dark. The dyes are formed in most...

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