The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.

Effects of magnetization with neodymium magnets treatment on blueberry wine ageing

The feasibility of magnetization treatment,using neodymium magnets,for blueberry wine ageing was investigated.Two magnetization ageing devices with different operating modes(M1,circulation between two tanks;M2,single-tank circulation)were used to treat new blueberry wine.Changes in the basic characteristics,phenolic substances,antioxidant capacity,and sensory properties were evaluated.The magnetization treatment induced a faster change in the basic characteristics of the wine compared to that of the control.The magnetized blueberry wine showed higher total phenol content,antioxidant capacity,and more volatile compounds.Sensory evaluation showed that the quality of blueberry wine was improved during magnetization ageing.Moreover,the positive influence of the M1 mode on the aforementioned properties was greater than that of the M2 mode.However,when the treatment time was more than 8 weeks,the antioxidant capacity,color,and sensory evaluation of the magnetized blueberry wine were worse than those of the control.These results proved that magnetization treatment could significantly accelerate the early ageing process of blueberry wine.The effect of M1 on the ageing process was better than M2.