Zhuang Hui-ting, Du Jin-hua, Guo Chun-bao, Wang Cong
The changes of color during wine fermentation were affected by many factors.In this paper,three pomegranate(Punica granarum L.)cultivars named qingpi sweet,qingpi sour and taishan red were selected to study anthocyanins,chrome,tone changes during fermentation and compare color between pomegranate juices and pomegranate wines.The results showed that the maximum scanning wavelength of qingpi sweet,qingpi sour and taishan red pomegranate juice were 513nm,496 nm,514 nm respectively.Anthocyanins,chrome,tone of pomegranate juices were decreased at some degree during fermentation.Taishan red had highest anthocyanins content 82.26 mg/L,while,at the end of fermentation the anthocyanins content was 50.70 mg/L,we could see that there was significant difference between three pomegranate cultivars about the anthocyanins content(P< 0.01).When fermentation finished,the chrome value of qingpi sour(SO2 added was 1.323,the other was 1.328) were higher than qingpi sweet and taishan red,there was significant difference between qingpi sour and qingpi sweet,taishan red about chroma value(P< 0.01).At the same time,the tone value of qingpi sour and taishan red were higher,there was no significant difference between two cultivars about chrome value(P>0.05),but had significant difference between qingpi sweet(P< 0.01).In the study,we added 50mg/L SO2,but we found that during fermentation whether added SO2 or not had no significant difference on anthocyanins,chrome and tone value(P>0.05).Also,through correlation analysis between anthocyanins,chrome and tone,we concluded that there had no significant correlation between anthocyanins and chrome(Pearson correlation coefficient was 0.199,P=0.608>0.05),the regression equation was y=0.0029x+1.0905;while,there had significant correlation between anthocyanins and tone(Pearson correlation coefficient was 0.885,P=0.002<0.01),the regression equation was y=0.0029x+1.0905.
