Abstract

Objective

Wine color is considered an important indicator in judging red wine quality and is also employed to evaluate wine aging. However, wine color can be influenced by many factors.

Method

In this paper, it was investigated that the effects of caffeic acid and catechin on wine color and related mechanisms by HPLC and ultraviolet-visible spectroscopy for the wine model solutions containing malvidin-3-O-glucoside. The spectrum changes of the model wine solutions (Mv-glc, Mv-glc + caffeic acid, and Mv-glc + catechin) during 120 days storage were monitored to analyze the influence of co-pigmentation on red wine color.

Results

The results indicate that the color properties of red wine could be affected by caffeic acid and catechin to a certain extent. Moreover, caffeic acid had a stronger auxiliary color effect on the malvidin-3-O-glucoside than that of the catechin in the model wine solutions, and the former effect continued to increase with prolongation of storage time. The latter effect (catechin) only had a temporary auxiliary color effect in the beginning, and weakened from red to orange yellow with increased storage time. Furthermore, ultrasound irradiation improved co-pigmentation, resulting in the modification of wine color.

Conclusions

All results indicate that the co-pigmentation reaction of wine color could be modified by the addition of caffeic acid and ultrasonic treatment to improve the quality of red wine.

中文翻译：

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咖啡酸和儿茶素对葡萄酒颜色的共同染色以及模型酒溶液中超声波的影响

摘要

客观的

葡萄酒的颜色被认为是判断红葡萄酒质量的重要指标，也被用来评价葡萄酒的陈酿。然而，葡萄酒的颜色会受到许多因素的影响。

方法

本文通过高效液相色谱法和紫外-可见光谱法对含有malvidin-3-O-glucoside的葡萄酒模型溶液研究了咖啡酸和儿茶素对葡萄酒颜色的影响及相关机制。监测模型酒溶液（Mv-glc、Mv-glc + 咖啡酸和 Mv-glc + 儿茶素）在 120 天储存期间的光谱变化，以分析共色素对红酒颜色的影响。

结果

结果表明，红葡萄酒的颜色特性在一定程度上受咖啡酸和儿茶素的影响。此外，咖啡酸对malvidin-3-O-苷的辅助显色作用强于模型酒溶液中的儿茶素，且随着贮藏时间的延长，咖啡酸的作用持续增强。后一种作用（儿茶素）在开始时只是暂时的辅助色作用，随着贮藏时间的增加由红色减弱为橙黄色。此外，超声波照射改善了共色素沉着，从而改变了葡萄酒的颜色。

结论

所有结果表明，添加咖啡酸和超声波处理可以改善葡萄酒颜色的共色素沉着反应，从而提高红葡萄酒的品质。