Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines

Abstract

Three white table wines were treated with additions of purified anthocyanins at 0, 250, and 500 mg/L and 0, 500, and 1000 mg GAE/L of grape-seed tannin in all possible combinations. The results of analyses for polymeric phenols were very consistent with the different wines and show that anthocyanins quickly complex with polymeric phenolic tannins to retain them in solution. The lack of such complexing explains why wines made from white grapes by red vinification methods are deficient in tannins and astringency. These anthocyanin-tannin complexes that form quickly in red wine differ from those produced by aging in remaining relatively adsorbable by Sephadex LH-20. These results have important implications for red wine astringency and other quality and processing characteristics.