Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 62 - 68

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035984

Color characteristics and anthocyanins composition of four dry red wines from Manasi region

  • ZHANG Wenhao ,
  • WU Yun ,
  • JIAN Dongmin ,
  • DANG Guofang ,
  • CHEN Weilin ,
  • LI Ning ,
  • CHEN Xinjun ,
  • HUANG Wenshu ,
  • WANG Meiqi
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urmuqi 830052, China)
    2(Xinjiang CITIC Guoan Wine Industry Co.Ltd., Manasi 832200, China)

Received date: 2023-04-28

  Revised date: 2023-07-13

  Online published: 2024-07-12

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Abstract

To investigate the color and anthocyanin characteristics of dry red wines from the Manasi appellation at the northern foot of Tianshan Mountain, the CIElab color space method combined with high performance liquid chromatography-tandem triple quadrupole mass spectrometry (HPLC-QqQ-MS) was used to identify and analyze the color and anthocyanin substance composition of 14 dry red wines from four vintages and four varieties of the same winemaking technology in the Manasi appellation, respectively.With that, an analysis in correlation was performed.The results show that wine colorimetric C*ab and a* values are similar with the same trend of change, and variety of wine is the main factor influencing them.The color h*ab and b* had the same trend, they were most affected by the aging time.‘Yan 73’ and ‘Merlot’ had the problem of color aging in a greater degree.Through establishing the color characteristics of the 14 dry red wines, the color characteristics were found out that they had significant differences among the wine samples.Fifteen monomeric anthocyanin substances were detected in all 14 dry red wines, whereas the composition ratio and mass concentration of monomeric anthocyanin were different to some extent among all the wine samples.It was mainly influenced by the vintage and the variety of grapes.They were divided into six categories by the method of cluster analysis.In conclusion, the color characteristic indexes and the monomeric anthocyanin composition with its mass concentration were reflected some relations in the vintage year and the variety of grapes the wine samples.This paper included an analysis of the relationship between color characteristics and anthocyanins in variety and wines were made in different years from one appellation in China.It is useful for understanding the color characteristics of the wines in the region.

Key words： red wine; varieties; vintage; color feature; CIElab; anthocyanins

Cite this article

ZHANG Wenhao , WU Yun , JIAN Dongmin , DANG Guofang , CHEN Weilin , LI Ning , CHEN Xinjun , HUANG Wenshu , WANG Meiqi . Color characteristics and anthocyanins composition of four dry red wines from Manasi region[J]. Food and Fermentation Industries, 2024 , 50(11) : 62 -68 . DOI: 10.13995/j.cnki.11-1802/ts.035984

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