Li Mingyue, Zhao Xinjie, Sun Yuxia, Yang Zhen, Han Guomin, Yang Xue
Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China.
Institue of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Molecules. 2021 May 14;26(10):2923. doi: 10.3390/molecules26102923.
Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.
樱桃富含生物活性酚类化合物，常被发酵成樱桃酒。储存期间花青素的降解会导致颜色变差。该研究旨在利用樱桃酒中的芥子酸和葡萄单宁，使花青素以有色形式保持较高比例，以最大化颜色强度，而颜色强度与良好的产品质量相关。利用光谱测量结合超高效液相色谱 - 质谱定量分析，评估了其对甜樱桃酒中花青素谱和共色素颜色参数的影响。芥子酸和葡萄单宁的共色素化作用伴随着红移和增色效应，这导致颜色强度增加（L值降低，a和b*值升高）。在陈酿过程中，芥子酸和葡萄单宁增加了樱桃酒中吡喃花青素的含量，尤其是添加芥子酸使樱桃酒产生了10 - 丁香酰 - 吡喃花青素 - 3 - 芸香糖苷。这些结果表明，芥子酸适合在酒精发酵前添加，而葡萄单宁可在陈酿前添加。
