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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Dynamic changes of anthocyanins during 'Ziyan' tea wine processing.

Ling Lin1,2, Keke Li1,2, Yajie Hua1,2

  • 1College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Food Chemistry: X
|September 18, 2024
PubMed
Summary

This study quantifies anthocyanin changes during

Keywords:
AnthocyaninsCo-pigmentationFermentation‘Ziyan’ tea wine

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Area of Science:

  • Food Science
  • Enology
  • Plant Biochemistry

Background:

  • 'Ziyan' tea wine color is influenced by anthocyanins.
  • Understanding anthocyanin dynamics is crucial for wine quality.

Purpose of the Study:

  • To quantitatively investigate dynamic changes of anthocyanins during 'Ziyan' tea wine processing.
  • To identify key anthocyanins and co-pigmenting substances impacting wine color.
  • To elucidate the metabolic pathways responsible for anthocyanin variations.

Main Methods:

  • Quantitative analysis of six anthocyanins (petunidin, malvidin, pelargonidin, delphinidin, cyanidin, peonidin).
  • Detection of co-pigmenting substances: procyanidins and flavonoids.
  • Monitoring changes in these compounds throughout the fermentation process.

Main Results:

  • Petunidin, pelargonidin, delphinidin, cyanidin, and peonidin generally decreased during fermentation.
  • Petunidin, peonidin, and pelargonidin exhibited a decrease-increase-decrease pattern.
  • Delphinidin and cyanidin showed a continuous decrease; procyanidins and flavonoids mirrored petunidin trends.
  • Metabolism of delphinidin, cyanidin, and pelargonidin were key to anthocyanin changes.

Conclusions:

  • 'Ziyan' tea wine color results from a complex interplay of various anthocyanins.
  • Co-pigmentation with procyanidins and flavonoids significantly contributes to wine color stability.
  • Metabolic pathways of specific anthocyanins are critical drivers of color development.