Color changes in red wine

Table 13.8. Color changes in red wine according to aeration conditions (Rib6reau-Gayon et al., 1983)...

Liao, H. Cai, Y Haslam, E. Polyphenol interactions. Anthocyanins Co-pigmentation and color changes in red wines, y. Sci. Food Agric. 1992, 59, 299—305. 

In red wines, flavanols may also react directly with anthocyanins, leading to the formation of anthocyanin-flavanol and flavanol-anthocyanin adducts [283-285], The condensation may also occur mediated by aldehydes, such as acetaldehyde, furfural, HMF, benzaldehyde, and others, leading to the formation of alkyl-methine bridged adducts. These latter display the same /Lav in the visible region at around 540 nm, which is bathochromically shifted when compared with the original anthocyanin (/Lax 525 nm) [279, 280, 286-289], thereby contributing to the color change in red wine. 

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See also in sourсe #XX -- [ ]

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