Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine – Possible Contribution of These Products to Colour

This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic andphenolic flavanol-aldehydes with HPLC‑DAD and LC‑ES/MS analysis. Polymerisation, resulting from nucleophilicreactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with purealdehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with differentaldehydes in white wine. This research focused particularly on the colour properties of the released products and theirpotential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde,catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde,catechin-vanillin, andcatechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over thecourse of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of thesolution was mainly due to soluble polymeric forms. In addition, the role of SO2, generally used during vinificationand ageing, was studied. The influence of SO2 on the kinetics of the reaction was limited