Wine model systems containing equimolar quantities of malvidin-3-glucoside and d-catechin, with and without acetaldehyde, were stored anaerobically at 22, 32, 42, and 52°C. Malvidin-3-glucoside and d-catechin disappearance and polymer appearance were monitored by HPLC and colorimetric methods. Reaction rates and activation energies were calculated. The malvidin-3-glucoside and d-catechin condensation reactions showed pseudo first order kinetics both with and without the presence of acetaldehyde. However, activation energies were not significantly different.