Effects of cyclodextrin on color stability in bayberry wine storage
Using bayberry wine as raw material,The effects of α/β-cyclodextrin on anthocyanin content,DPPH radical clearance rate,and color difference of bayberry wine during storage were investigated.The degradation kinetics of anthocyanins were analyzed.The content of different types of anthocyanins in bayberry wine was detected.The results showed that the addition of α/β-cyclodextrins could significantly delay the degradation of anthocyanins in bayberry wine,extended the T1/2 of anthocyanins,delayed the decrease in red value and color saturation of bayberry wine,reduced changes in total color difference,and maintained the red and vibrant appearance of bayberry wine.The effect of α-cyclodextrin was superior to β-cyclodextrin,at experimental concentrations of 1%,2%,and 4%,the higher the concentration of α/β-cyclodextrins added,the better the color protection effect.When protecting anthocyanins,α-cyclodextrin tended to protect cyanidin-3-O-glucoside and pelargonidin-3-O-glucoside from degradation.It was recommended to use 4%-α-cyclodextrin treatment to enhance the color stability of bayberry wine during storage.
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