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

作　　者：Caiyun Liu Lulu Wu Shuyue Fan Yongsheng Tao Yunkui Li 

机构地区：[1]College of Enology,Northwest A&F University,Yangling 712100,China [2]Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Minning 750104,China

出　　处：《Journal of Integrative Agriculture》2024年第1期310-323,共14页农业科学学报（英文版）

基　　金：supported by the Regional Collaborative Innovation Project in Xinjiang Autonomous Region of China(2022E02011);the National Key R&D Program of China(2019YFD1002500);the Key Project of Research and Development Plan in Ningxia Hui Autonomous Region of China(2018BBF02001)。

摘　　要：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.

关 键 词：cyclodextrins color properties COPIGMENTATION Helan Mountain’s East Foothill red wine aging 

分 类 号：TS262.6[轻工技术与工程—发酵工程]