Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of'Cabernet Sauvignon' Dry Red Wine

被引：1
作者：
Wang X. [1 ]
Zhang S. [1 ]
Zhang X. [1 ]
Cao P. [1 ]
Zhang B. [2 ]
He F. [1 ]
机构：
[1] Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
[2] Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou
来源：
He, Fei (wheyfey@cau.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Anthocyanins; Co-pigmentation; Color; Flavanols; Red wine;
D O I：
10.7506/spkx1002-6630-20190714-187
中图分类号：
学科分类号：
摘要：
In the present study, the effect of pre-fermentative addition of three flavanol cofactors, including myricetin,kaempferol and quercetin, on the color and phenolic profile of 'Cabernet Sauvignon' dry red wine was examined during fermentation and aging.The results showed that the addition of flavanols before fermentation could effectively improve wine color density, enhance red tonality, and stabilize wine color during aging.Myricetin addition favored the extraction of polyphenols during fermentation to improve the stability of wine color during aging and showed better co-pigmentation effect than any other flavanol tested.This study provides scientific support for the application of flavanol cofactors in red wine production. © 2020, China Food Publishing Company. All right reserved.
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页码：188 / 195
页数：7
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