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

doi:10.7506/spkx1002-6630-20190714-187

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 188-195.doi: 10.7506/spkx1002-6630-20190714-187

• Bioengineering • Previous Articles Next Articles

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

WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei

(1. Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Online:2020-09-25 Published:2020-09-18

Abstract

Abstract: 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.

Key words: co-pigmentation; anthocyanins; flavanols; red wine; color

CLC Number:

TS261.2

WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei. Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Proﬁles of ‘Cabernet Sauvignon’ Dry Red Wine[J]. FOOD SCIENCE, 2020, 41(18): 188-195.

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

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