Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines

Interactions between pure anthocyanins [malvidin (Mv) 3-glucoside, Mv 3,5-diglucoside, and Mv 3-p-coumarylglucoside-5-glucoside], phenolic compounds [ (-)-epicatechin, (+)-catechin, (-)-epigallocatechin, procyanidin dimer B2, and procyanidin trimer C1], and acetaldehyde were studied in tartrate buff... View More