Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein

Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein

Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristi...

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Bibliographic Details
Main Authors: Xiao-feng Yue, Si-si Jing, Xiao-fan Ni, Ke-kun Zhang, Yu-lin Fang, Zhen-wen Zhang, Yan-lun Ju
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-06-01
Series:Frontiers in Nutrition
Subjects:
antioxidant capacity
color stability
mannoprotein
wine
phenolic acids
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.691784/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.691784/full

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