Escott Pérez, CarlosMorata, AntonioZamora, FernandoLoira, IrisDel Fresno, Juan ManuelSuárez-Lepe, José Antonio2025-01-102025-01-102018-11-15ACS Omega 2018, 3, 11, 15575–1558110.1021/acsomega.8b01828https://hdl.handle.net/20.500.14352/113767Author Contributions: C.E. performed the analysis, collected test data, interpreted the results, and drafted the manuscript. A.M. designed the study and interpreted the results. F.Z. designed the study and interpreted the results. I.L. collected data and interpreted results. J.M.d.F. collected data and helped with interpretation of results. J.A.S.-L. helped with the interpretation of the results.Aldehydes may be present in wines as a result of metabolic processes during wine fermentation or through oxidation and extraction from wood during wine aging in oak barrels. Apart from acetaldehyde, the most abundant aldehyde in wine, other aldehydes such as furfural and more recently vanillin have shown to contribute to the formation of more stable pigments. The copigmentation effect of phenolic molecules, including flavanols and anthocyanins themselves, has been previously evaluated in wine and model solutions, and even the effect of aldehydes related to wine aging has been documented at different pHs and molar ratios. The copigmentation phenomenon is observed by hyperchromic effects and bathochromic shifts of λmax, and, in the same time, the presence of larger molecular weight pigments, potentially less susceptible to degradation, was followed up. This experimental work intended to evaluate the potential of five different aldehydes, all of which are safe for human consumption and are used in the food industry, to the formation of pyranoanthocyanin-like and polymeric pigments in the model solution.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1021/acsomega.8b01828open access634AldehydesAnthocyaninsBeveragesColorDyes and PigmentsAlimentación3309 Tecnología de Los Alimentos3309.01 Bebidas Alcohólicas