Cyclodextrin-mediated improvement of red wine color quality dissected by coloromics and anthocyanin evolution dynamics
Source: PubMed Central Open Access, NCBI / U.S. National Library of Medicine
This study elucidated the mechanisms by which pre-fermentation addition of cyclodextrins (CDs) regulates anthocyanin transformations and wine color evolution using a mechanistic coloromics approach. Musts were treated with α-CD, β-CD, and HP-β-CD, and 79 anthocyanins across 11 structural categories were profiled to characterize pigment pathways. Multivariate chemometric analyses integrating pigment composition with color and UV–Vis spectral parameters revealed distinct regulatory effects. α-CD accelerated the depletion of monomeric anthocyanins and promoted their conversion into vitisin-type pyranoanthocyanins, enhancing red hue intensity and chromatic evolution. In contrast, β-CD and HP-β-CD slowed monomer conversion and facilitated gradual formation of derived pigments, improving long-term color stability. Chemometric analyses (PCA, PLSR, Mantel test, and CCA) further indicated that CD cavity size and flexibility selectively stabilize anthocyanins and intermediates, thereby modulating pigment formation. Overall, α-CD acts as an active kinetic regulator that channels unstable free anthocyanins into resilient vitisin-type pyranoanthocyanin networks, while β-CD and HP-β-CD function as passive stabilizers through steric shielding of monomeric and acylated anthocyanins, together providing a strategy to improve wine color quality. ab0005 Graphical abstract Unlabelled Image http://www.w3.org/1999/xlink lk0040 float portrait ga1.jpg f0040 anchor portrait graphical ab0010 Highlights
Abstract
This study elucidated the mechanisms by which pre-fermentation addition of cyclodextrins (CDs) regulates anthocyanin transformations and wine color evolution using a mechanistic coloromics approach. Musts were treated with α-CD, β-CD, and HP-β-CD, and 79 anthocyanins across 11 structural categories were profiled to characterize pigment pathways. Multivariate chemometric analyses integrating pigment composition with color and UV–Vis spectral parameters revealed distinct regulatory effects. α-CD accelerated the depletion of monomeric anthocyanins and promoted their conversion into vitisin-type pyranoanthocyanins, enhancing red hue intensity and chromatic evolution. In contrast, β-CD and HP-β-CD slowed monomer conversion and facilitated gradual formation of derived pigments, improving long-term color stability. Chemometric analyses (PCA, PLSR, Mantel test, and CCA) further indicated that CD cavity size and flexibility selectively stabilize anthocyanins and intermediates, thereby modulating pigment formation. Overall, α-CD acts as an active kinetic regulator that channels unstable free anthocyanins into resilient vitisin-type pyranoanthocyanin networks, while β-CD and HP-β-CD function as passive stabilizers through steric shielding of monomeric and acylated anthocyanins, together providing a strategy to improve wine color quality. ab0005 Graphical abstract Unlabelled Image http://www.w3.org/1999/xlink lk0040 float portrait ga1.jpg f0040 anchor portrait graphical ab0010 Highlights • Mechanistic coloromics reveals how pigment dynamics drive color evolution. li0005 • CDs selectively stabilizes phenolics, indirectly modulating anthocyanin dynamics. li0010 • α-CD promotes early formation of VitB and EPyA–F, intensifying red hue. li0015 • β-/HP-β-CD protect monomers and acylated anthocyanins, regulating derivatives. li0020 • Addition of CDs provide a mechanism-based strategy to enhance wine color quality. li0025 simple l0005 author-highlights ab0015