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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Chemicals in red wine
hansdford cole wrote: > Is there anyone out there who can tell me the name of the chemical(s) > in red wine that makes it red???? Anthocyanins, the same colorants found in red (and blue) flowers. > > > Also by chance: > How about the name of the chemical(s) that make red meat red? Mostly hemoglobin, the same thing that makes blood red. Mark Lipton Chemist and oenophile |
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Chemicals in red wine
Resveratrol is an anti-oxydant. It is not responsable for the red colour but acts as an anti-oxydant wich prevents the oxydation of cholesterol in the body. Besides, there seems to be more chemistry involved in the 'good effects' of (red) wine on cholesterol-levels. These would be related to the saponins (another chemic that is NOT responsable for the colour). see: http://www.sciencedaily.com/releases...0909070840.htm Red wine contains more saponins because these are mainly found in the skins (and red wines have had longer contacts with the skins). Also higher degree in alcohol makes them more soluble, find out why the high degree Zinfandels are so healthy... The red colour of meat (= muscle) is indeed Myoglobin (the haemoglobin-like compound found in the muscles). The red colour of wine is caused by anthocyans / pro-anthocyanidins. These pro-anthocyanidins are anthocyanidine - catechin dimeres: These dimeres can split (H+ induced) to catechine + anthocyanidin. The brown colour in 'old wine' is due to a polymerisation of these catechins that precipitate eventually. Bart Vanholder Pharmacist + Wine-lover. |
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Chemicals in red wine
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