The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The total anthocyanin and cyanidin-3-rutinoside contents in both experiment groups were significantly higher than that of the control group, thus proving that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control. PRACTICAL APPLICATION The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry.

中文翻译：

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单宁提取物和酵母提取物对桑椹酒保色性和花青素含量的影响

桑葚酒的颜色在加工和陈酿过程中极不稳定。本文研究了单宁提取物和酵母提取物对大石桑椹酒的颜色和保色特性的影响。结果表明，单宁提取物组和酵母提取物组的最大吸收波长发生变化，产生红移效应。单宁提取物的颜色在前4个月保持良好的光泽度，而酵母提取物组在前3个月的颜色保持效果显着。两个实验组的总花青素和花青素-3-芸香苷含量均显着高于对照组，证明单宁提取物和酵母提取物对桑酒陈酿过程中的色泽保持有显着的积极作用。而且，感官分析表明，单宁提取物处理过的桑椹酒品质显着高于对照。实际应用 桑椹酒独特的颜色是印在消费者感官上的最重要品质之一，但在加工和陈酿过程中极不稳定。然而，桑葚酒的护色作用此前并没有被研究过。在这项研究中，我们发现单宁提取物和酵母提取物在陈酿过程中对保持桑葚酒的颜色有显着的积极作用。该研究对提高桑椹酒色泽稳定性具有指导意义，进而改善和促进桑葚深加工产业的发展。