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

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.