Abstract
The model wine system was established in this paper to explore the changing mechanism on the production of xanthylium cation pigments derived from ( +)-catechin dimers linked by carboxymethyl bridge under microwave irradiation. The results showed that four xanthylium cation pigments in the visible region at 440 nm were obtained at low power, short time, and multiple microwave treatments. More xanthylium cation pigments could be produced by adding iron cations and glyoxylic acid under low power, short time, and multiple microwave treatment, and the formation of the xanthylium cation pigments was inhibited by mannitol; the implications of these observations highlighted the mechanism of the free radicals induced by microwave irradiation in wine aging. This study would provide a theoretical basis for rapidly improving the properties of the wine color under microwave irradiation and a microwave was expected to improve the sensory characteristics of wine by regulating the formation of yellow pigments during wine aging.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Yuan, JF., Chen, ZY., Lai, YT. et al. Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine. Food Bioprocess Technol 15, 2210–2225 (2022). https://doi.org/10.1007/s11947-022-02871-8
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DOI: https://doi.org/10.1007/s11947-022-02871-8