Enhanced color stability in blueberry-grape blended fruit wines: Insight into synergistic copigmentation of epigallocatechin gallate and ferulic acid

The significant anthocyanin loss in blueberry wine can lead to color degradation during aging. This study showed that blending blueberries with ‘Cabernet Sauvignon’ grapes notably enhanced acylated anthocyanins and copigmentation levels, delaying the decrease in the copigment anthocyanin ratio and s...

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Autors principals:	Yu Wang, Wen-Bo Xia, Yue Zhu, Chen Bian, Xiao-Hui Yang, Xin-Yu Wang, Shuang Xu, Zheng-Guo Zhu, Zhi-Qing Xu, Xiu-Bing Lu, Hai-Wei Zhang, Xue-Ling Gao
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-05-01
Col·lecció:	Food Chemistry: X
Matèries:	Anthocyanins Blending Blueberry wine Copigmentation Epigallocatechin gallate
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S259015752600489X
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