Polyphenol interactions. Anthocyanins: Co‐pigmentation and colour changes in red wines

Abstract

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.