Journal Of
Polyphenols

Abstract: The compositions and contents of phenolic components during the three periods (alcoholic fermentation, malolactic fermentation and aging process) of wine making by Cabernet Sauvignon were analyzed by high performance liquid chromatography. The color parameters of the wine were also determined by CIELab method. Correlation analysis and principal component analysis were adopted to analyze the correlation between phenolic content and color parameters. In fermentation and aging periods, anthocyanins and other phenolic components in wine increased at first, and before the end of malolactic fermentation, the contents reached the highest, and later experienced a downward trend, then contents change showed a stable trend in the later stage of storage. During the whole wine-making, anthocyanins had significant correlation with CIELab parameter a* and anthocyanin malvidin-3-O-glucoside was mainly observed to present a large impact on a* in aging period, causing the red color change of wine. Other phenolic components affected the CIELab parameters a*, b* and L* differently. Statistical analysis about the color parameters and 15 phenolic components revealed correlations between the color properties and detectable phenolic contents.

Key words: red wine-making, phenolic composition, color changes