Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation

Since the identification of a new class of anthocyanin-derived pigments in red wine, the so-called pyranoanthocyanins, a lot of scientific information have been published dealing with different aspects of these pigments. Depending on their origin as well as different pathways of formation in foodstuff, the pyranoanthocyanins possess varying chemical structures. This report presents an overview of different classes of pyranoanthocyanins, their formation, occurrence, and their relevance for the color and analysis of aged fruit juices and wines.