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Metal-induced color change in blackberry wine

文献类型： 外文期刊

作者： Wu, Gang 1 ; Fan, Linlin 2 ; Zhou, Jianzhong 2 ; Liu, Xiaoli 2 ; Wu, Shuang 3 ; Wu, Caie 1 ; Wang, Ying 2 ;

作者机构： 1.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China

3.Shenyang Pharmaceut Univ, Shenyang, Peoples R China

关键词： Blackberry wine; Chelate; Iron; Color; Intermolecular interaction

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： Metal ions could affect the stability of fruit wine. However, their influence on the stability of blackberry wine (BBW) has not been studied. In this study, the influence of iron, copper, chromium and nickel on the stability of BBW was analyzed. The influence of iron ions on BBW and its main pigment cyanidin-3-O-glucoside (C3G) was analyzed by comparing chromaticity, fluorescence, and component. The mechanism by which iron ions cause C3G discoloration was further studied. After 15 days of aging, the stability of BBW added with 1 mmol/L copper, chromium, and nickel powder showed no significant change. However, BBW changed in color from red to blue after adding the same concentration of iron powder. This result could be attributed to the interaction with iron ions after a part of C3G was converted into delphinidin 3-O-glucoside (D3G). The higher hue of blue was obtained when the molar concentration ratio of iron ion to D3G was 4:1. This study was the first to observe and analyze the iron-induced color change in BBW. The research results provide a theoretical basis for guiding the wine brewers to avoid the color change of blackberry wine by controlling the source and concentration of iron ions in the brewing process.

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