首页|The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

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  • 国家科技期刊平台
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The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.

cyclodextrinscolor propertiescopigmentationHelan Mountain's East Foothillred wine aging

Caiyun Liu、Lulu Wu、Shuyue Fan、Yongsheng Tao、Yunkui Li

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College of Enology,Northwest A&F University,Yangling 712100,China

Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Minning 750104,China

Regional Collaborative Innovation Project in Xinjiang Autonomous Region of ChinaNational Key R&D Program of ChinaKey Project of Research and Development Plan in Ningxia Hui Autonomous Region of China

2022E020112019YFD10025002018BBF02001

2024

10.1016/j.jia.2023.10.034

农业科学学报(英文)
中国农业科学院农业信息研究所

农业科学学报(英文)

CSTPCD
影响因子：0.576
ISSN：2095-3119
年,卷(期)：2024.23(1)
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