Effects of Tannin Addition on Changes in Color and Anthocyanin Content of <i>Cabernet sauvignon</i> Wine and Their Correlation

MA Yi; YU Kangjie; LAI Xiaoqin; XIAO Xiongjun; XIONG Rong; XIE Liming; WEI Ziyun; HUANG Huiling

doi:10.13386/j.issn1002-0306.2023050201

Volume 45 Issue 5

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(5): 81-88. > DOI: 10.13386/j.issn1002-0306.2023050201

MA Yi, YU Kangjie, LAI Xiaoqin, et al. Effects of Tannin Addition on Changes in Color and Anthocyanin Content of Cabernet sauvignon Wine and Their Correlation[J]. Science and Technology of Food Industry, 2024, 45(5): 81−88. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050201.

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Effects of Tannin Addition on Changes in Color and Anthocyanin Content of Cabernet sauvignon Wine and Their Correlation

College of Bioengineering, Sichuan University of Science and Engineering, Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China

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Received Date: May 16, 2023
Available Online: December 27, 2023

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Abstract

To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five distinct wine tannins. The wine was then aged for 120 days. The study involved the detection and analysis of various components of wine, including total phenols, total anthocyanins, total flavanols, monomer anthocyanins, chromaticity, and sensory evaluation, throughout the process of fermentation and aging. The findings indicated that the introduction of tannin prior to alcohol fermentation might lead to a rise in the overall phenolic composition of wine, exert an influence on its color, and enhance its gustatory attributes. The BSO group (oak tannin) exhibited a conspicuous elevation in the overall phenol content, with the maximum value reaching 1850.13 mg/L. Following a 120 d aging period, it was observed that the BRE group (comprised of green tea tannin) exhibited a significantly higher b^* value, indicating a yellow tone, in comparison to the other experimental groups. Additionally, the color of the BRE group was noted to be yellowish brown. Following a 120 d aging period, the a^* values of the PTZ (grape seed tannin) and ECA (chestnut tannin) groups exhibited a significant increase in red tone, with a respective increase of 38.19% and 27.76% compared to the aged control group that did not contain tannin. Additionally, the colors of the tannin groups were observed to be more stable and purplish red. The findings of the correlation collinear network analysis indicated a positive correlation between the red color of wine and a majority of monomer anthocyanins (P<0.05, |r|>0.6). Additionally, a negative correlation was observed between the red color of wine and certain acylated anthocyanins (namely, acetylated dimethyl alexin-3-O-glucoside, alexin-3-O-acetylated glucoside, and coumarin acylated 3'-methyl alexin-3-O-) (P<0.05, |r|>0.6). In conclusion, the character of red wine could be enhanced more effectively by adding wine tannins prior to fermentation, condensed tannins derived from grape seeds produced the most effective auxiliary color.
- anthocyanins,
- color,
- wine tannins,
- Cabernet sauvignon wine,
- correlation network

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Effects of Tannin Addition on Changes in Color and Anthocyanin Content of Cabernet sauvignon Wine and Their Correlation

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