Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 215 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034623

Effect of oxidation treatment on the color and anthocyanin stability of Black Pearl and Cabernet Sauvignon

  • CHENG Siqi ,
  • LI Shengbao ,
  • QU Cuo ,
  • LUOSONG Ciren ,
  • CHA Jingguo ,
  • YOU Yilin ,
  • HUANG Weidong ,
  • ZHAN Jicheng
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  • 1(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
    2(Beijing key Laboratory of Viticulture and Enology, Beijing 100083, China)
    3(Tibet Markam Zangdong Zhenbao Wine Company, Changdu 401121, China)

Received date: 2022-12-14

  Revised date: 2023-01-12

  Online published: 2023-11-20

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Abstract

Black pearl is a characteristic grape widely grown in Markam, Tibet. Wine color provided by black pearl is brilliant, but is prone to oxidation and fading during aging. In this study, compared with Cabernet Sauvignon wine, the color change of Black Pearl wine during oxidation and its anthocyanin composition were investigated by CIELab method and ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The results showed that with the decrease of total anthocyanin in black pearl wine, the yellow hue increased significantly and the red hue decreased, bringing wine a darker yellow-brown color during 6 d of storage at 20 ℃. The black pearl’s color difference value increased faster than Cabernet Sauvignon wine. The anthocyanin of Cabernet Sauvignon wine was mainly monoglucosidic anthocyanin (99.37%), and the degree of anthocyanin acylation was 36.31%. In contrast, although the total anthocyanin content of Black Pearl wines was higher, its color was mainly provided by (85.47%) unstable diglucosidic anthocyanins. In addition, the degradation rate of diglucosidic anthocyanins was higher than that of monoglucosidic anthocyanins in both wine samples during oxidation. Non-acylated diglucosidic anthocyanins degraded faster than their acylated counterparts. Therefore, the rapid oxidation of Black Pearl wine color is mainly contributed to the high proportion of unacylated diglucosidic anthocyanins.

Key words： wine color; anthocyanins; wine oxidation; CIELab; diglucosidic anthocyanins

Cite this article

CHENG Siqi , LI Shengbao , QU Cuo , LUOSONG Ciren , CHA Jingguo , YOU Yilin , HUANG Weidong , ZHAN Jicheng . Effect of oxidation treatment on the color and anthocyanin stability of Black Pearl and Cabernet Sauvignon[J]. Food and Fermentation Industries, 2023 , 49(20) : 215 -220 . DOI: 10.13995/j.cnki.11-1802/ts.034623

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