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Keywords:

  • red wines;
  • anthocyanins;
  • co-pigmentation;
  • chemical transformations of anthocyanin-co-pigment complexes

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.