Do anthocyanins affect mouthfeel?
Anthocyanins are not reported to be tannic or bitter themselves, however it is useful to understand their role in shaping mouthfeel by their inclusion in polymers. As the tannin polymers grow by direct condensation and acetaldehyde mediated polymerisation they generally become less astringent and more hydrophobic, until they eventually reach a size where they precipitate out of solution. When anthocyanins join these tannin molecules, they effectively form terminal units, preventing further polymerisation at whichever carbon they bind at (C4,C6 or C8). By preventing the degree of polymerisation from increasing too much, and by including the anthocyanin’s hydrophillic glucose moiety in the polymer, the prospects of the larger, more ‘supple’ tannins staying in solution and contributing positively to mouthfeel are greatly enhanced.
