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

被引：9
作者：
Liu, Caiyun [1 ]
Wu, Lulu [1 ]
Fan, Shuyue [1 ]
Tao, Yongsheng [1 ,2 ]
Li, Yunkui [1 ,2 ]
机构：
[1] Northwest A&F Univ, Coll Enol, Yanglin 712100, Peoples R China
[2] Northwest A&F Univ, Ningxia Helan Mt East Foothill Wine Expt & Demonst, Xianyang 750104, Peoples R China
来源：
JOURNAL OF INTEGRATIVE AGRICULTURE | 2024年 / 23卷 / 01期
基金：
国家重点研发计划;
关键词：
cyclodextrins; color properties; copigmentation; Helan Mountain's East Foothill; red wine aging; BETA-CYCLODEXTRIN; INCLUSION; COPIGMENTATION; ANTHOCYANINS; GRAPE;
D O I：
10.1016/j.jia.2023.10.034
中图分类号：
S [农业科学];
学科分类号：
09 ;
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 beta-CD is a superior favorable cofactor during wine aging, but for long-term aging, 2-HP-beta CD and 2-HP-gamma-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.
引用
收藏
页码：310 / 323
页数：14
相关论文
共 39 条
[21]  
[李运奎 Li Yunkui], 2017, [农业机械学报, Transactions of the Chinese Society for Agricultural Machinery], V48, P296
[22]   An improved ISM method based on GRA for hierarchical analyzing the influencing factors of food safety [J].
Lin, Xiaoyong ;
Cui, Shiying ;
Han, Yongming ;
Geng, Zhiqiang ;
Zhong, Yanhua .
FOOD CONTROL, 2019, 99 :48-56
[23]  
[刘彩云 Liu Caiyun], 2023, [农业机械学报, Transactions of the Chinese Society for Agricultural Machinery], V54, P401
[24]   Application of cyclodextrin in food industry [J].
Liu, Yang ;
Chen, Yanna ;
Gao, Xingli ;
Fu, Jijun ;
Hu, Liandong .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022, 62 (10) :2627-2640
[25]   Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins:: The use of maltosyl-β-cyclodextrin as secondary antioxidant [J].
Lopez-Nicolas, Jose M. ;
Nunez-Delicado, Estrella ;
Sanchez-Ferrer, Alvaro ;
Garcia-Carmona, Francisco .
FOOD CHEMISTRY, 2007, 101 (03) :1164-1171
[26]   Curcumin-β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application [J].
Mangolim, Camila Sampaio ;
Moriwaki, Cristiane ;
Nogueira, Ana Claudia ;
Sato, Francielle ;
Baesso, Mauro Luciano ;
Neto, Antonio Medina ;
Matioli, Graciette .
FOOD CHEMISTRY, 2014, 153 :361-370
[27]   Note.: Visual and instrumental color evaluation in red wines [J].
Martínez, JA ;
Melgosa, M ;
Pérez, MM ;
Hita, E ;
Negueruela, AI .
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2001, 7 (05) :439-444
[28]   Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels [J].
Prat-Garcia, Samanta ;
Oliveira, Joana ;
del Alamo-Sanza, Maria ;
de Freitas, Victor ;
Nevares, Ignacio ;
Mateus, Nuno .
MOLECULES, 2021, 26 (01)
[29]   Analytical techniques to recognize inclusion complexes formation involving monoterpenes and cyclodextrins: A study case with (-) borneol, a food ingredient [J].
Santana, D. V. S. ;
Trindade, I. A. S. ;
Carvalho, Y. M. B. G. ;
Carvalho-Neto, A. G. ;
Silva, E. C. D. ;
Silva-Junior, E. F. ;
Leite, R. F. S. ;
Quintans-Junior, L. J. ;
Aquino, T. M. ;
Serafini, M. R. ;
Guterres, S. S. ;
Scotti, L. ;
Scotti, M. T. ;
Araujo, A. A. S. ;
Frank, L. A. ;
Menezes, P. P. .
FOOD CHEMISTRY, 2021, 339
[30]   Exploring the effect of elevated storage temperature on wine composition [J].
Scrimgeour, N. ;
Nordestgaard, S. ;
Lloyd, N. D. R. ;
Wilkes, E. N. .
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2015, 21 :713-722
1234