Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine
Siqi Cheng, Tianyang Wu, Jie Gao, Xiaoyu Han, Weidong Huang, Yilin You, Jicheng Zhan
Abstract
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 on red wine color fading for specific grape varieties and wine appellations, offering time- and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.