The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine
Caiyun Liu, Lulu Wu, Shuyue Fan, Yongsheng Tao, Yunkui Li
Abstract
The impact of cyclodextrins (CDs) on wine quality and stability has been seldomly reported. This study systematically assessed the protective effect of 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) 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%, significant bathochromic effect and enhancement of the color intensity. Furthermore, the evolution of anthocyanin form and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging, but for the long-term aging, 2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and the color stability. This work provides an important reference for the use of CDs to enhance color quality and stability of red wines.