Abstract: The co-pigmentation effect of flavonoids on red bayberry anthocyanins was investigated by determining changes in flavonoid content and anthocyanin content, maximum absorption wavelength and color of red bayberry wine during different storage periods. Results showed that flavonoid content exhibited a trend to first crease and then decrease and reached the maximum level of 0.028 mg/mL after 91 days of storage. The change of anthocyanin content was similar with flavonoids and reached the highest level of 22.38 mg/L after 63-days storage. The maximum absorption wavelength of red bayberry anthocyanins exhibited a blue shift and a gradual decrease. The content of flavonoids revealed a positive correlation with the color parameter h, maximum absorption wavelength or anthocyanin content.

Key words: immersed red bayberry wine, flavonoids, anthocyanins, co-pigmentation