The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality

Abstract

Global fruit production is excessive, and fruit wine is a significant outcome of fruit processing. The pigment in fruit wine gives it a vibrant color and affects its quality, taste, and marketing. The pigments in fruit wines are commonly divided into three categories: anthocyanins, carotenoids, and chlorophylls. They are naturally synthesized pigments in plants that undergo complex biochemical changes that eventually tend to be stable in mature fruit wine, showing the color properties desired by consumers. Under normal circumstances, pigment molecules are unstable and have isomers, which makes it difficult to accurately identify and control them. In addition, biochemical changes produce a series of chemical derivatives that affect bioavailability and biological functions. This review summarizes the chemical basis, formation process, influencing factors, identification techniques, bioavailability, and bioactivity of fruit wine pigments, providing an important reference for the utilization of fruit resources and the development of high-quality fruit wine products.

Keywords: bioavailability; fruit wine; identification; pigment; quality; stability.

Figure 1

Common fruit wine and their raw materials. (A) The characteristics and main color substances of color pigments from common fruit wine and raw fruit categories. (B) Color characteristics of common pigments in fruit wine. (C) World map and some countries with large fruit wine production.

Figure 2

The transformation and identification of pigment molecules during different periods of fruit wine fermentation and their effects on fruit wine quality. The left side shows the factors that affect the pigment change during fermentation, and the right side shows some advanced methods currently used for the accurate identification of pigment molecules.

Figure 3

An overview of biological activities and action mechanisms of fruit wine pigments. (A) The effect of fruit wine pigments on human health. (B) Potential mechanism of fruit wine pigments to improve body homeostasis.