The Potential of as a Pigment-Stabilizer to Improve the Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Huangjiu.

Hong Qu Huangjiu (HQW) is distinguished by its inclusion of pigments, meaning that photosensitivity strongly affects the sensory quality of the wine. In this study, the effects of () on the stability of pigments, the flavor profiles, and the sensory characteristics of HQW were investigated. After sterilization, the addition of increased the preservation rate of pigments in HQW by up to 93.20%, which could be accounted for by the synergy of rutin and quercetin in . The total content of the volatile flavor compounds in HQW increased significantly as the added amounts of were increased, especially 3-methyl-1-butanol, 2-methyl-1-propanol, and short-chain fatty acid ethyl esters (SCFAEE). Sensory evaluation and partial least-squares regression revealed that the concentration of significantly affected the aroma characteristics of HQW but had little effect on the mouthfeel. The addition of 0.9 mg/mL yielded a satisfactory HQW with high scores in terms of mouthfeel and aroma. The strong correlation between fruit-aroma, full-body, and SCFAEE suggests that might alter the aroma of HQW by enhancing the synthesis of SCFAEE. Summarily, treatment with represents a new strategy for improving the stability of photosensitive pigments and thus adjusting the aroma of HQW or similar beverages.