Tan Xiang, Ding Mengfan, Wang Chen, Huang Linhua, Bai Junying
Citrus Research Institute, Southwest University, Chongqing 400700, China.
National Citrus Engineering Research Center, Chongqing 400700, China.
Foods. 2025 Jun 23;14(13):2207. doi: 10.3390/foods14132207.
Global fruit production is excessive, and fruit wine is a significant outcome of fruit processing. The pigment in fruit wine gives it a vibrant color and affects its quality, taste, and marketing. The pigments in fruit wines are commonly divided into three categories: anthocyanins, carotenoids, and chlorophylls. They are naturally synthesized pigments in plants that undergo complex biochemical changes that eventually tend to be stable in mature fruit wine, showing the color properties desired by consumers. Under normal circumstances, pigment molecules are unstable and have isomers, which makes it difficult to accurately identify and control them. In addition, biochemical changes produce a series of chemical derivatives that affect bioavailability and biological functions. This review summarizes the chemical basis, formation process, influencing factors, identification techniques, bioavailability, and bioactivity of fruit wine pigments, providing an important reference for the utilization of fruit resources and the development of high-quality fruit wine products.
全球水果产量过剩，果酒是水果加工的一个重要产物。果酒中的色素赋予其鲜艳的颜色，并影响其品质、口感和市场销售。果酒中的色素通常分为三类：花青素、类胡萝卜素和叶绿素。它们是植物中天然合成的色素，会经历复杂的生化变化，最终在成熟的果酒中趋于稳定，呈现出消费者所期望的颜色特性。在正常情况下，色素分子不稳定且存在异构体，这使得准确识别和控制它们变得困难。此外，生化变化会产生一系列化学衍生物，影响生物利用度和生物学功能。本文综述了果酒色素的化学基础、形成过程、影响因素、鉴定技术、生物利用度和生物活性，为水果资源的利用和高品质果酒产品的开发提供了重要参考。
