Interactions of Oligomeric Procyanidins in Model Wine Solutions Containing Malvidin-3-Glucoside and Acetaldehyde
✍ Scribed by Dallas, Constantin; Ricardo-da-Silva, Jorge Manuel; Laureano, Olga
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 732 KB
- Volume
- 70
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Interactions of grape seed flavanols, dimeric, galloylated dimeric and trimeric procyanidins with malvidin-3-glucoside and acetaldehyde were studied in wine-like model solutions. Malvidin-3-glucoside and oligomeric procyanidins reacted very slowly, with eventual formation of yellow xanthylium salts. The concentrations of malvidin-3-glucoside and oligomeric procyanidins decreased faster in the presence of acetaldehyde and the colour augmentation with shift towards violet was attributed to the formation of new coloured compounds, detectable by HPLC and linked at different positions by CH,CH bridges. The rate of loss of procyanidins in the presence of malvidin-3-glucoside and acetaldehyde varied according to the complexity of the components. Monomeric (+)- catechin and (-)-epicatechin reacted more slowly than dimer procyanidins B,, B, and B, while trimer C, (epicatechin 48 --* 8 epicatechin 48 + 8 epicatechin) presented the highest degradative reaction rate.