Under the auspices of Bacchus! Acutissimins, natural flavano-ellagitannins, occur in oak-aged wine as a result of a diastereoselective condensation reaction of the flavan-3-ol catechin, a component of grapes, with the C-glucosidic ellagitannin vescalagin, found in oak. The acutissimins are further converted into natural mongolicains and analogues of camelliatannin G in a remarkably chemoselective fashion by simple aerobic oxidation.

The chemistry of oak‐derived NHTP‐bearing C ‐glycosidic ellagitannins found in wine is reported by S. Quideau et al. in their Full Paper on page 6503 ff. These natural products are extracted by the wine solution during aging in barrels and have the capability to combine covalently by means of substitution reactions with a variety of grape‐derived nucleophilic species. The condensation products thus obtained can evidently contribute to the modulation of wine organoleptic properties, as well as possessing pharmacologically relevant activities.