Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 419–421, March 1983
How to Cite
BARANOWSKI, E. S. and NAGEL, C. W. (1983), Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems. Journal of Food Science, 48: 419–421. doi: 10.1111/j.1365-2621.1983.tb10756.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 10/27/82; accepted 10/30/82.
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.