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The contribution of the aldehyde composition of wine spirit to the color changes in Port red wine was studied in model solutions. Malvidin 3‐glucoside was shown to be very reactive towards catechin in the presence of different aldehydes: acetaldehyde, isovaleraldehyde, benzaldehyde, propionaldehyde, isobutyraldehyde, formaldehyde, and 2‐methylbutyraldehyde. LC/MS data confirmed the formation of oligomeric pigments resulting from the reaction between the anthocyanin and the flavanol (colored products) and between 2 flavanol units (colorless products) mediated by each aldehyde assayed. The UV‐visible spectra of the colored pigments showed a λ max bathochromically shifted relatively to the λ max of original anthocyanins. All samples revealed a “blueing” and “darkening” color effects using the CIELAB system.
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Pissarra et al. (2003) studied this question.
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