Abstract
The occurrence of tannins and anthocyanins from grapes and wines is well documented. Various chemical reactions involving anthocyanins and/or flavanols have been demonstrated to occur during red wine aging. Current knowledge regarding the reaction mechanisms involved in some of these processes and the structures of the resulting products is reviewed. Their effects on wine organoleptic quality are also discussed.
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Teissedre, P. L., & Jourdes, M. (2013). Tannins and anthocyanins of wine: Phytochemistry and organoleptic properties. In Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes (pp. 2255–2274). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-22144-6_73
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