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Polyphenolic compounds are responsible for important sensory properties of red wines (especially colour, astringency and, to a lesser extent, bitterness). Various model solution studies have investigated the relationships between specific phenolic compounds and sensory perception. The purpose of the present study was to relate polyphenolic composition to sensory data for a very large number of different...
Flavanol-anthocyanin (F-A + ) adducts were detected in red wine. A mechanism involving acid-catalysed cleavage of flavanol oligomers followed by nucleophilic addition of the anthocyanin moiety (in its hemiketal form) to the resulting carbocation (F + ) was postulated. To confirm this mechanism, reactions between malvidin 3-O-glucoside (Mv3glc) and procyanidin dimer epicatechin-(4-8)-epicatechin...
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