Analysis of copigmentation between organic acids and cyanidin 3-O-glucoside in blackberry wine
The addition of organic acids did not significantly change the molecular weight of the compounds in the solution. Regarding the copigmentation of organic acids with C3G, the organic acids altered the solution polarity. This led to the rotation of the B ₋ ring plane of C3G, restored the shielding color intensity, and enhanced the color rendering strength of the C3G solution. Hydrophobic and hydrogen bonding forces are the main intermolecular forces that affect their copigmentation. This study enriched copigmentation of organic acids on anthocyanins. Moreover, it provides a reference to produce high-quality fruit wine and reduce environmental pollution caused by perishable fruits.
Authors
- Caie Wu (ORCID: https://orcid.org/0000-0002-1126-5464)
- Ying Wang (ORCID: https://orcid.org/0000-0002-7852-386X)
- Peng Li (ORCID: https://orcid.org/0000-0003-1795-6466)
- Lijun Yu
- Shuang Wu (ORCID: https://orcid.org/0000-0002-3279-5886)
- Gang Wu (ORCID: https://orcid.org/0000-0002-0295-4268)
Institutions
- Shenyang Pharmaceutical University (CN)
- Nanjing Forestry University (CN)
- Changzhi Medical College (CN)
- Jiangsu Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2025-02-01
- DOI
- https://doi.org/10.1016/j.fochx.2025.102308
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Jiangsu Agricultural Science and Technology Innovation Fund
- National Natural Science Foundation of China
- Jiangsu Agricultural Science and Technology Independent Innovation Fund