Effects Of Different Factors On Anthocyanins Stabilities Of Cabernet Sauvignon Berries

The effects of temperature, dehydration, pH, hormone on physicochemical index,anthocyanin content, tonality, polymeric pigment and monomers contents in berry skins ofCabernet Sauvignon were studied here. The objective of this study was to investigate therelationships between these factors and to provide theoretic basis for understanding thestabilites and reasonable extraction of anthocyanin.The main conclusions were as follows:(1) The temperature effectively influenced the physicochemical index and anthocyaninsstabilities of grapes, resulting in the increase of soluble solids content as well as pH of berriesand decrease of the total acid of berries. In addition, temperature affected the stability ofanthocyanins. The extraction of anthocyanins were enhanced with20℃and30℃treatments,while40℃treatment reduced the amount of extraction of anthocyanins. The hue decreased tosome extent when treated with different temperatures. These three treatments all led to thedecrease of MP content to different degrees, but had no significant effect on SPP and LPPcontent.(2) Dehydration affected the stability of anthocyanins. Long-time dehydration (12h)boosted the soluble solids content in berries, but it reduced the stability of anthocyanins. Theresult showed with longer dehydration, both extractable anthocyanins and tonality decreased.Besides, dehydration reduced the MP and SPP contents to different degrees, but had nosignificant effect on LPP content.(3) The pH of the extraction solvents exerted a great influence on the stability ofanthocyanins while had no significant effect on the physicochemical index of grape. Theamount of extractable anthocyanins and the tonality of extractants increased under acidiccondition (pH=2.2~5), but neutral solvents treatments seemed to have no effects on it.Additionally, the acidic medium increased MP and SPP content in type wine while decreasedthose in acidic methanol extractant. The pH treatments exerted no significant effect on LPPcontent.(4) Exogenous ETH and ABA had no significant impact on physicochemical index of berries, while were able to influence the stability of anthocyanins. Both of ETH and ABAtreatments contributed to the decrease of the amount of extraction of anthocyanins andtonality and comparatively the effects of ABA was more significant. ETH was able toimprove MP and SPP content, however had no significant effect on the content of LPP. Also,ABA had no significant effect on polymeric pigments and monomers.