Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters

  • LI Ningning ,
  • ZHANG Bo ,
  • NIU Jianming ,
  • SHI Xiao ,
  • YAN Haokai ,
  • HAN Shunyu
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  • Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province,College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Online published: 2019-09-03

Abstract

As researches on copigmentation by different kinds of anthocyanins were limiting, CIELab method was used to investigate the color changes in simulated solution after copigmentation respectively with five common monoanthocyanins. The results showed that the solution supplemented with protocatechuic acid possessed lower brightness, higher red value and visual saturation and showed significant visual differences at high concentration. It was also found that the color change was related to the type and number of groups on the anthocyanin B ring and the effect was more outstanding for anthocyanins with more methoxy groups. This experiment provides reference for clarifying the coloration characteristics after copigmentation by different anthocyanins, as well as for studying the mechanisms of copigmentation

Cite this article

LI Ningning , ZHANG Bo , NIU Jianming , SHI Xiao , YAN Haokai , HAN Shunyu . Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters[J]. Food and Fermentation Industries, 2019 , 45(15) : 44 -52 . DOI: 10.13995/j.cnki.11-1802/ts.020565

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