The protective effect of cyclodextrin on color quality and stability of Cabernet Sauvignon red wine
today’s cyclodextrin: Weekend is almost here, so its time to enjoy some wine – with CDs, of course!
From this paper, you can learn about the protective effect of post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics, copigmentation 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, but for the long-term aging, 2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and the color stability.
