The transformation of pigment in fruit wine, precise control of pigment formation, and their effect on product quality
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Published Version
Date
2025-06-23
Authors
Tan, Xiang
Ding, Mengfan
Wang, Chen
Huang, Linhua
Bai, Junying
Journal Title
Journal ISSN
Volume Title
Publisher
Multidisciplinary Digital Publishing Institute (MDPI)
Published Version
Abstract
Global fruit production is excessive, and fruit wine is a significant outcome of fruit processing. The pigment in fruit wine gives it a vibrant color and affects its quality, taste, and marketing. The pigments in fruit wines are commonly divided into three categories: anthocyanins, carotenoids, and chlorophylls. They are naturally synthesized pigments in plants that undergo complex biochemical changes that eventually tend to be stable in mature fruit wine, showing the color properties desired by consumers. Under normal circumstances, pigment molecules are unstable and have isomers, which makes it difficult to accurately identify and control them. In addition, biochemical changes produce a series of chemical derivatives that affect bioavailability and biological functions. This review summarizes the chemical basis, formation process, influencing factors, identification techniques, bioavailability, and bioactivity of fruit wine pigments, providing an important reference for the utilization of fruit resources and the development of high-quality fruit wine products.
Description
Keywords
Bioavailability , Fruit wine , Identification , Pigment , Quality , Stability
Citation
Tan, X., Ding, M., Wang, C., Huang, L. and Bai, J. (2025) 'The transformation of pigment in fruit wine, precise control of pigment formation, and their effect on product quality', Foods, 14(13), 2207 (23pp). https://doi.org/10.3390/foods14132207