Study of the retention capacity of anthocyanins by wine polymeric material

► The interactions that can occur between the red wine polymeric material and anthocyanins were studied. ► For each anthocyanin the retention by the wine polymeric material was evaluated by diffusion through a dialysis membrane. ► Coumaroyl and acetyl derivatives were more retained than the non acylated anthocyanins. ► The gradual dosage of anthocyanins could contribute for a longer exposure of their health benefit properties upon ingestion.