page_title: Flavanol-anthocyanin adduct
hierarchical_section_title: Flavanol-anthocyanin adduct
caption_attribution_description: English: chemical structure of malvidin glucoside-ethyl-catechin
context_page_description: Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde. Acetaldehyde-induced reactions yield ethyl-linked species such as malvidin glucoside-ethyl-catechin.
  This type of compound has a better color stability at pH 5.5 than normal anthocyanins. When the pH was increased from 2.2 to 5.5, the solution of the pigment became progressively more violet, whereas similar solutions of the anthocyanin were almost colorless at pH 4.0.
context_section_description: Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde. Acetaldehyde-induced reactions yield ethyl-linked species such as malvidin glucoside-ethyl-catechin.
  This type of compound has a better color stability at pH 5.5 than normal anthocyanins. When the pH was increased from 2.2 to 5.5, the solution of the pigment became progressively more violet (λmax = 560 nm at pH 5.5), whereas similar solutions of the anthocyanin were almost colorless at pH 4.0.
caption: Chemical structure of malvidin glucoside-ethyl-catechin, a type of flavanol-anthocyanin adduct
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