Is there anyone out there who can tell me the name of the chemical(s) in red wine that makes it red????
Also by chance: How about the name of the chemical(s) that make red meat red?
This is more important to me than I can explain, I have asked several souces so far and no one has stepped up to the plate!!!!!
Sorry, but that's against all wisdom. The colouring agents in red wines are known to be anthocyans, regrouping anthocyanins, anthocyanidins, and pro-anthocyanidins.
Resveratrol is a phytoalexin; its role is completely different and has nothing to do with the colour.
M.
The chemical foun in the red grapes that make the wine red is resveratrol, or just "Res".
Researchers have found that this chemical in red wine helps to fight not only heart disease, but cancer as well. Res is also found in mulberries and raspberries, amongst other fruits and nuts. Lab experiments have shown that Res promotes the death of cancer cells. The polyphenol compounds in grapes also serve as an antioxidant.
In order to help the body absorb the wine more quickly and easily into your system, it makes sense to exercise before taking a glass of wine. This speeds up circulation.
Red meat Red:
That is due to the amount and type of myoglobin present in the muscle, which differs amongst species.
Anthocyanins, the same colorants found in red (and blue) flowers.
Mostly hemoglobin, the same thing that makes blood red.
Mark Lipton
Chemist and oenophile
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:
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.
Might check this out as well:
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