Color myth:anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine  

作　　者：Siqi Cheng Tianyang Wu Jie Gao Xiaoyu Han Weidong Huang Yilin You Jicheng Zhan 

机构地区：[1]Beijing Key Laboratory of Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Tsinghua East Road 17,Haidian District,Beijing 100083,China

出　　处：《Food Innovation and Advances》2023年第4期255-271,共17页食品创新与进展（英文）

基　　金：supported by the National Natural Science Foundation of China(U21A201207-1).

摘　　要：Color is a crucial sensory indicator of wine quality.However,changes in anthocyanin concentration and profile occur during wine aging,resulting in noticeable reductions in chroma and shifts in hue from purple to brick red.This is because monomeric anthocyanins degrade and derivative anthocyanins form.The rate of color changes can vary depending on complex factors,such as the anthocyanin content of the must,oenological technology,and environmental conditions,which makes the management of red wine color evolution challenging.To address this issue,appropriate winemaking techniques are required to achieve an elegant wine color.This review summarizes the mechanisms related to anthocyanin stability,including glycosylation,acetylation,and derivatization.The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations,offering time-and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.

关 键 词：app STABILIZATION offering 

分 类 号：TS26[轻工技术与工程—发酵工程]