Effects of fermentative process on anthocyanins and color quality of cabernet gernischt red wine

The effects of SO2 content,p H,fermentative temperature and pomace contact period on anthocyanins and color characteristic were investigated in Cabernet Gernischt red wine produced from Hexi Corridor by HPLC and CIELab.The results indicated that 9 anthocyanins were identified,all wine samples had same varieties,but the concentration were different.Malvidin was the main anthocyanins in Cabernet Gernischt red wine and existed in single glucoside and acetylated glycosidase form,the proportion was 33% and 9% of the total anthocyanins respectively.The contents of monomeric and total anthocyanins reduced with the increase of SO2 content and reached the top in wine samples which pomace contact period for 5 days during fermentation.When p H and fermentative temperature increased,total concentration of anthocyanins increased,but the monomeric anthocyanins had different changes.Wine samples that were produced at SO270 mg / L,p H 3.7,fermented temperature 30 ℃ and pomace contact for 5 days respectively had the largest value of a*and Cab and smallest value of L*and b*,red and purple color was outstanding.