Kinetics of Malvidin‐3‐Glucoside Condensation in Wine Model Systems

Abstract

ABSTRACT 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.