摘要 : The initial colour of a young red wine is not expected to last unless grape anthocyanins extracted during wine-making combine with other molecules (e.g. tannins) to yield new wine pigments. Recently, two vinylpyranoanthocyanin pig... 展开 The initial colour of a young red wine is not expected to last unless grape anthocyanins extracted during wine-making combine with other molecules (e.g. tannins) to yield new wine pigments. Recently, two vinylpyranoanthocyanin pigments, comprised in a new family of anthocyanins-derived pigments named portisins, were found in aged Port red wine. This study describes the detection and tentative identification by LC/DAD-MS of portisins in samples of a two-year old Port red wine. It is concluded that the diversity of these pigments in Port wine reinforces the idea that vinylpyranoanthyocyanins may contribute to the colour changes and evolution during the course of red wine ageing. 收起