Polyphenol interactions. Anthocyanins: Co‐pigmentation and colour changes in red wines
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 59 (3) , 299-305
- https://doi.org/10.1002/jsfa.2740590305
Abstract
Anthocyanin co‐pigmentation is reviewed and its relevance to the colour and appearance of young red wines is outlined. Reactions between flavan‐3‐ols, such as are present in red wines, and the anthocyanin malvin to give yellow‐orange pigments (λ ˜ 440 nm) are reported. Possible structures for these new pigments are discussed as is their probable contribution to the changing hues of red wines as they age.Keywords
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