Abstract
The role of oligomeric procyanidins in the ageing of wine has been examined by the addition of these substances to red and white wines. Observations show that in wines the acid-catalysed C C bond-breaking and bond-making process, characteristic of procyanidin chemistry, is set up and leads to the eventual precipitation of polymers. In red wines, procyanidin polymers are also additionally precipitated by reaction possibly with anthocyanins or products derived therefrom.
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