Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 100 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033035

Effects of storage in pottery pot on red wine color

  • WANG Chenhui ,
  • HOU Jun ,
  • SHEN Liqun ,
  • LIU Xinyu ,
  • WANG Chengting ,
  • TANG Ke
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  • (Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-07-11

  Revised date: 2022-09-03

  Online published: 2023-08-07

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Abstract

Cabernet Sauvignon dry red wine was treated in four different storage vessels (oak barrel, unglazed pottery pot, glazed pottery pot, and stainless-steel tank). The effects of pottery pot storage on wine color were studied by comparing the changes of total anthocyanins, free anthocyanins and color parameters of samples stored in different containers. The results showed that the contents of total and free anthocyanins in all samples decreased with storage. Among the four kinds of storage containers, the decrease range of glazed pottery pot was the largest, and the effect on anthocyanins was greater, while the decrease range of oak barrel was the smallest. In addition, the change trend of anthocyanins in oak barrel and unglazed pottery pot was basically the same. The color changes of the samples with different treatments had great differences, among which the color changes of the glazed pottery pot were more obvious, and the yellow hue was darker. The color of the unglazed pottery pot changed to brick red, and the yellow hue was lighter than that of the glazed pottery pot. Oak barrel and stainless-steel tank had relatively little color change. This study provides data support and theoretical basis for developing new wine storage containers.

Key words： storage container; pottery pot; red wine; color; anthocyanin

Cite this article

WANG Chenhui , HOU Jun , SHEN Liqun , LIU Xinyu , WANG Chengting , TANG Ke . Effects of storage in pottery pot on red wine color[J]. Food and Fermentation Industries, 2023 , 49(13) : 100 -107 . DOI: 10.13995/j.cnki.11-1802/ts.033035

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