The transformation of pigment in fruit wine, precise control of pigment formation, and their effect on product quality

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dc.contributor.authorTan, Xiangen
dc.contributor.authorDing, Mengfanen
dc.contributor.authorWang, Chenen
dc.contributor.authorHuang, Linhuaen
dc.contributor.authorBai, Junyingen
dc.contributor.funderFundamental Research Funds for the Central Universitiesen
dc.contributor.funderSouthwest Universityen
dc.contributor.funderNational Key Research and Development Program of Chinaen
dc.contributor.funderTechnology Innovation and Application Development Program of Chongqingen
dc.date.accessioned2025-07-17T14:43:57Z
dc.date.available2025-07-17T14:43:57Z
dc.date.issued2025-06-23en
dc.description.abstractGlobal 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.en
dc.description.sponsorshipFundamental Research Funds for the Central Universities (SWU-KQ22076); Technology Innovation and Application Development Program of Chongqing (CSTB2023TIAD-KPX0043; CSTB2024TIADD-GPX0035); Southwest University (FLYJY202407); National Key Research and Development Program of China (2024YFD2100605)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid2207en
dc.identifier.citationTan, 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/foods14132207en
dc.identifier.doi10.3390/foods14132207en
dc.identifier.issn23048158en
dc.identifier.issued13
dc.identifier.journaltitleFoodsen
dc.identifier.urihttps://hdl.handle.net/10468/17724
dc.identifier.volume14
dc.language.isoenen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)en
dc.rights© 2025, the Author(s). Open Access. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBioavailabilityen
dc.subjectFruit wineen
dc.subjectIdentificationen
dc.subjectPigmenten
dc.subjectQualityen
dc.subjectStabilityen
dc.titleThe transformation of pigment in fruit wine, precise control of pigment formation, and their effect on product qualityen
dc.typeArticle (peer reviewed)en
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