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Matrix effect of hydroxycinnamic acids on chromatic properties and phenolic profile of Cabernet Sauvignon dry red wine

Lulu Wu1, Yu Zhang1, Mario Prejanò2, Tiziana Marino2, Nino Russo2, Guojie Jin1, 3, Yongsheng Tao1, 3, Yunkui Li1, 3#

1 College of Enology, Northwest A&F University, Yangling 712100, China

2 Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, Italy

3 Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China

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摘要  

本研究探讨了在赤霞珠干红葡萄酒发酵前后添加羟基肉桂酸(咖啡酸、芥子酸、对香豆酸和绿原酸)对酒液颜色、花色苷及其他多酚类物质的影响。通过模拟溶液实验与理论计算,深入探讨了二甲花翠素-3-O-葡萄糖苷与芥子酸的辅色效应。结果表明,羟基肉桂酸类物质显著增强葡萄酒色泽,其中芥子酸(发酵前添加)展现出最显著的颜色保护效果。同时,总酚类物质与总花花色苷含量分别提升36%和28%。热力学分析表明,芥子酸与二甲花翠素-3-O-葡萄糖苷的相互作用具有自发性和放热性。理论研究揭示氢键与色散力是结合的主要驱动力,其中芥子酸羧基发挥关键作用,花色苷主链也对相互作用产生影响。



Abstract  

The effect of adding hydroxycinnamic acids (caffeic acid, sinapic acid, p-coumaric acid and chlorogenic acid) in Cabernet Sauvignon dry red wine before and after fermentation was investigated, taking into account the color, anthocyanins and other polyphenols in the wine samples. The copigmentation effect of malvidin-3-O-glucoside and sinapic acid was further explored in model solution and through theoretical calculations. The results indicated that the addition of hydroxycinnamic acids significantly enhanced the wine's color with sinapic acid (before the fermentation) showing the most pronounced color protection effect. Furthermore, the content of total phenols and total anthocyanins increased by 36% and 28%, respectively. Thermodynamic analysis revealed that the interaction between sinapic acid and malvidin-3-O-glucoside was spontaneous and exothermic. Theoretical studies identified hydrogen bonding and dispersion forces as the main contributors to binding, with the carboxyl group of sinapic acid playing a critical role, while the anthocyanin backbone also influenced the interaction.

Keywords:  matrix effect       dry red wine       polyphenol       hydroxycinnamic acids       anthocyanins  
Online: 27 October 2025  
Fund: 

This work has been supported by the National Foreign Expert Project of China (G2023172002L), the National Key R&D Program of China (2019YFD1002500), the Key Project of Research and Development Plan in Ningxia Hui Autonomous Region of China (2018BBF02001).

About author:  #Correspondence Yunkui Li, Tel: +86-29-87092107, Fax: +86-29-87092991, E-mail: ykli@nwsuaf.edu.cn

Cite this article: 

Lulu Wu, Yu Zhang, Mario Prejanò, Tiziana Marino, Nino Russo, Guojie Jin, Yongsheng Tao, Yunkui Li. 2025. Matrix effect of hydroxycinnamic acids on chromatic properties and phenolic profile of Cabernet Sauvignon dry red wine. Journal of Integrative Agriculture, Doi:10.1016/j.jia.2025.10.014

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