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

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

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...

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Bibliographic Details
Main Authors: Xiang Tan, Mengfan Ding, Chen Wang, Linhua Huang, Junying Bai
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
fruit wine
pigment
quality
stability
identification
bioavailability
Online Access:https://www.mdpi.com/2304-8158/14/13/2207
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