Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 451-457Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.054
Keywords
Anthocyanin; Polymeric pigment; Color parameter; Storage
Funding
- Six-Talent Peaks Project in Jiangsu Province
- QingLan Project
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The color changes of Chinese bayberry wines during storage is a wide and urgent problem and its mechanism is still not clear. The changes of composition and color parameters of Chinese bayberry wines were studied during 70 days of storage in the dark at three different temperatures (4, 25 and 37 degrees C). The L*, a*, b*, anthocyanins, total phenols, and total flavonoids decreased along with the increase of polymeric pigments at all temperatures while 5-Hydroxymethylfurfural and browning index increased only at 37 degrees C. The degradation of anthocyanins followed a first-order kinetic model. No furfurals and ascorbic acid were detected at all temperatures during storage. Wines stored at higher temperature showed higher polymeric pigments. The result probably indicated phenols especially anthocyanins and polymeric pigments seem to be main factors than Maillard reaction in the color changes of Chinese bayberry wines during storage.
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