The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine
Do you enjoy wine? Enjoy it better with cyclodextrin!
The weekend is almost here, so it’s time to enjoy some wine – with CDs, of course!
From this paper, you can learn about the protective effect of the post-fermentation addition of CDs on the color stability of red wine from the viewpoints of color characteristics, pigmentation, and phenolic profiles.
The evolution of anthocyanin form and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging. Still, 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.
