The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2207 |
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| author | Xiang Tan Mengfan Ding Chen Wang Linhua Huang Junying Bai |
| author_facet | Xiang Tan Mengfan Ding Chen Wang Linhua Huang Junying Bai |
| author_sort | Xiang Tan |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-4c65be0b9ef24f4c8982d44dacbd0e75 |
| institution | Matheson Library |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-4c65be0b9ef24f4c8982d44dacbd0e752025-07-11T14:39:42ZengMDPI AGFoods2304-81582025-06-011413220710.3390/foods14132207The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product QualityXiang Tan0Mengfan Ding1Chen Wang2Linhua Huang3Junying Bai4Citrus Research Institute, Southwest University, Chongqing 400700, ChinaAPC Microbiome Ireland, University College Cork, T12YT20 Cork, IrelandNational Citrus Engineering Research Center, Chongqing 400700, ChinaCitrus Research Institute, Southwest University, Chongqing 400700, ChinaCitrus Research Institute, Southwest University, Chongqing 400700, ChinaGlobal 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.https://www.mdpi.com/2304-8158/14/13/2207fruit winepigmentqualitystabilityidentificationbioavailability |
| spellingShingle | Xiang Tan Mengfan Ding Chen Wang Linhua Huang Junying Bai The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality Foods fruit wine pigment quality stability identification bioavailability |
| title | The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality |
| title_full | The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality |
| title_fullStr | The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality |
| title_full_unstemmed | The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality |
| title_short | The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality |
| title_sort | transformation of pigment in fruit wine precise control of pigment formation and their effect on product quality |
| topic | fruit wine pigment quality stability identification bioavailability |
| url | https://www.mdpi.com/2304-8158/14/13/2207 |
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