Analysis of Color Characteristics and Anthocyanins in Dealcoholized Wine Prepared by Pervaporation Membrane Separation Technology

To explore the anthocyanins and color characteristics of dealcoholized wine prepared by pervaporation membrane separation technology, herein, the CIELAB color space analysis coupled with high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/MS) was employed to analyze anthocyanin composition and color attributes in original Cabernet Sauvignon dry red wine, Rose wine, and corresponding dealcoholized counterparts, respectively. Correlation analyses were subsequently performed. The results demonstrated that the dealcoholized wines exhibited significant increase in total acid and residual sugar content, as well as decreased L^* values and elevated a^*, C_ab^* values compared to original wines. The content of total monomeric anthocyanin decreased in dealcoholized wines, with a notable reduction in malvidin-3-O-glucoside (P<0.05). The enhanced color stability in dealcoholized wines could be attributed to increased acylated anthocyanin proportion. Total flavanols and flavonols contents were significantly elevated in dealcoholized dry red wines (P<0.05), whereas a decreasing trend was observed in dealcoholized Rose wines. The strong associations between methylanthocyaninin-3-O-glucoside, methylanthocyaninin-3-O-coumaryl glucoside and dimethylanthocyanin-3-O-coumaryl glucoside and color parameter could be found through Pearson correlation analysis. Finally, methylanthocyanins and acylated dimethylanthocyanins were identified as characteristic differential components in dealcoholized wines using orthogonal partial least squares discriminant analysis (OPLS-DA). This study provides theoretical foundations for applying pervaporation membrane separation technology in wine production and product development.