文献类型：期刊文献

英文题名：Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines

作者：Liu, Yan-Xia[1,2];Liang, Na-Na[1];Wang, Jun[1];Pan, Qiu-Hong[1];Duan, Chang-Qing[1]

第一作者：Liu, Yan-Xia;刘彦霞

通讯作者：Duan, CQ[1]

机构：[1]China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;[2]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Coll Arts & Sci, Beijing 100191, Peoples R China

第一机构：China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China

通讯机构：[1]corresponding author), China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China.

年份：2013

卷号：78

期号：1

起止页码：C25-C30

外文期刊名：JOURNAL OF FOOD SCIENCE

收录：;Scopus(收录号：2-s2.0-84872197706);WOS:【SCI-EXPANDED(收录号:WOS:000313700900005)】；

基金：This work was financially supported by both special funds of the China Agriculture Research System (CARS-30 to C.-Q. D.) and the special funds of the Industrialization of Sci & Tech. Achievement of Beijing Municipal Education Commission (Nr. 200902910610773 to C.-Q. D.).

语种：英文

外文关键词：anthocyanins; color; enological tannins; red wine

摘要：The effects of prefermentation addition of 5 exogenous tannins with different-origin anthocyanins and color characteristics were investigated in Cabernet Sauvignon wines at the end of alcoholic fermentation and the end of malolactic fermentation, and after 6 mo and 9 mo of bottle aging, respectively. The results showed that the application of GSKT2 could significantly retard the degradation of most anthocyanins in the process of alcoholic fermentation and the decrease of some pyranoanthocyanins during the subsequent 3 stages, thus causing more yellowness of wine in comparison with the control. Three other condensed tannins, GSKT1, QUET, and GSET, had a positive impact only on several anthocyanin components. Four condensed tannins all contributed to more redness, suggesting that the action mechanism might be to protect wine against oxidation or contribute to form copigmented anthocyanidins, or polymeric pigments. The application of FOLT (hydrolysable tannin) did not produce any influence on wine redness even after 9 mo of bottle aging. This work provides some reasons for the reasonable application of tannin additives. Practical Application: The prefermentative application of condensed tannins overall could protect some pigment components from degradation and enhance wine redness. Tannin additives with different origins have different effectiveness. The tannin additive obtained from grape skins, like GSKT2, could produce significant promotion on both redness and yellowness in wine. The prefermentation addition of hydroxylase tannin like FOLT seems not to have a significant effect on wine color.