Effect of co-pigment on monomeric anthocyanin and color of wine

  • TANG Ke ,
  • NI Gaoyu ,
  • LI Jiming ,
  • JIANG Wenguang ,
  • XU Yan
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  • 1 (Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2 (ChangYu Group Company Ltd., Yantai 264000, China)

Received date: 2018-09-25

  Online published: 2020-02-16

Abstract

The copigmentation of anthocyanins and copigments can enhance the color of wine by forming complex, while the effects varied due to differences in copigments and anthocyanins. In this study, three copigments (epigallocatechin- flavanols, caffeic acid - phenolic acid, quercetin – flavonols) were used to treat the wine and the changes in monomeric anthocyanins and color were determined during the storage process. With added copigments, the content of monomeric anthocyanin decreased faster during wine storage, while the degradation rate of chroma and redness were much lower than the control. With the extension of storage time, the reduction rate of the chroma and redness was successively control group > EGC > caffeic acid > quercetin. The results indicated that quercetin has the best effect on wine color stability, sequentially followed by caffeic acid and EGC.

Cite this article

TANG Ke , NI Gaoyu , LI Jiming , JIANG Wenguang , XU Yan . Effect of co-pigment on monomeric anthocyanin and color of wine[J]. Food and Fermentation Industries, 2019 , 45(22) : 54 -59 . DOI: 10.13995/j.cnki.11-1802/ts.018891

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