The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation

•A potential to modulate esters via polyphenol addition during red wine fermentation.•Seed tannins enhanced effects of enological polyphenol addition on ester formation.•Anthocyanin derivatives formation influenced metabolic fluxes of esters in yeast.•Ester formation was susceptible to polyphenol addition in anthocyanin deficient must.