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Tannins and Anthocyanins of Wine: Phytochemistry and Organoleptic Properties

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Natural Products

Abstract

The occurrence of tannins and anthocyanins from grapes and wines is well documented. Various chemical reactions involving anthocyanins and/or flavanols have been demonstrated to occur during red wine aging. Current knowledge regarding the reaction mechanisms involved in some of these processes and the structures of the resulting products is reviewed. Their effects on wine organoleptic quality are also discussed.

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Authors and Affiliations

  1. ISVV, EA 4577 Oenologie, Université de Bordeaux, 210 chemin de Leysotte, 50008 33882, Villenave d’Ornon, France

    Prof. Pierre-Louis Teissedre & Michael Jourdes

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  1. Prof. Pierre-Louis Teissedre
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  2. Michael Jourdes
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Correspondence to Pierre-Louis Teissedre .

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Editors and Affiliations

  1. Botany Department, M.L. Sukhadia University, Durga Nursery Road, Udaipur, 313001, Rajasthan, India

    Kishan Gopal Ramawat

  2. Institute of Vine and Wine Sciences, Biological-Active Plant Substances Study, University of Bordeaux, 210 Chemin de Leysotte CS 50008, Villenave d'Ornon, 33882, France

    Jean-Michel Mérillon

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Teissedre, PL., Jourdes, M. (2013). Tannins and Anthocyanins of Wine: Phytochemistry and Organoleptic Properties. In: Ramawat, K., Mérillon, JM. (eds) Natural Products. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-22144-6_73

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