Ground- and Excited-State Acidity of Analogs of Red Wine Pyranoanthocyanins

Pyranoflavylium cations are synthetic analogs containing the same basic chromophore as the pyranoanthocyanins that form in red wine during maturation and are responsible for its final color. Determination of the ground- and excited-state acidities for a series of eight substituted hydroxy pyranoflavylium cations shows that they are weak acids in the ground state (pK(a) ranging from 3.4 to 4.4 in aqueous buffer solution), but substantially more acidic in the first excited singlet state (pK(a)* ranging from ca. 0.2 to 0.7 in 30% methanol-water). Unlike the ground-state acidities, which show no obvious trend with electronic effects of the substituents, the excited-state pK(a)* values correlate well with Hammett sigma parameters for the substituents on the pyranoflavylium chromophore. This difference in the transmission of electronic effects between ground and excited state is reflected in the localization of the HOMO of the cation and conjugate base in distinct regions of the chromophore as compared to delocalization of the LUMO over the entire molecule. The current results provide further support for the conclusion that excited-state proton transfer is the dominant deactivation pathway for the pyranoflavylium cation excited singlet state in aqueous or aqueous-organic media and presumably for pyranoanthocyanins as well.