This paper is Part 6 of a series hitherto published elsewhere, eg Part 5, Mistry et al (1991).
Polyphenol interactions. Anthocyanins: Co-pigmentation and colour changes in red wines†
Version of Record online: 19 SEP 2006
Copyright © 1992 John Wiley & Sons, Ltd
Journal of the Science of Food and Agriculture
Volume 59, Issue 3, pages 299–305, 1992
How to Cite
Liao, H., Cai, Y. and Haslam, E. (1992), Polyphenol interactions. Anthocyanins: Co-pigmentation and colour changes in red wines. J. Sci. Food Agric., 59: 299–305. doi: 10.1002/jsfa.2740590305
- Issue online: 19 SEP 2006
- Version of Record online: 19 SEP 2006
- Manuscript Accepted: 2 APR 1992
- Manuscript Revised: 18 DEC 1991
- Manuscript Received: 6 NOV 1991
- red wines;
- chemical transformations of anthocyanin-co-pigment complexes
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.