Copigmentation

Copigmentation

Copigmentation is a phenomenon where pigmentation due to anthocyanidins is reinforced by the presence of other colorless flavonoids known as cofactors or “copigments”. There is a formation of a non covalently linked complex. An example is the bluish purple flowers of the Japanese garden iris (Iris ensata).[1]

Part of the color of a wine can be due to the copigmentation phenomenon.[2] It is a phenomenon observed in the berries color of the porcelain berry (Ampelopsis brevipedunculata).

See also

References

  1. ^ Anthocyanin-flavone copigmentation in bluish purple flowers of Japanese garden iris (Iris ensata Thunb.) T. Yabuya, M. Nakamura, T. Iwashina, M. Yamaguchi and T. Takehara, EUPHYTICA, Volume 98, Number 3, 163-167, doi:10.1023/A:1003152813333
  2. ^ The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. Roger Boulton, Am. J. Enol. Vitic. 52:2 (2001)

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