Abstract:

Color is one of the most important factors which influence red wine's sensory properties, and also has great effect on wine's inner quality. How to stabilize the color and enhance the color density is the major problem that always been concerned by wine producers. Relative theoretical studies and practical applications are also in great interests. The color enhancement of copigmentation in the wine is due to the complex from the reaction between anthocycan and copigments, making wine’s color density deeper and the hue more stabilized. The anthocyanin copigmentation mechanism and its applications in red wine were reviewed in this article.

Key words: anthocyanin')">anthocyanin, copigment, copigmentation, color enhancement