Abstract
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.
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