Co-Pigmentation Mechanism of Organic Acids with Anthocyanins in Blackberry Wine

Abstract

Background: Cyanidin 3-O-glucoside (C3G) is the most abundant anthocyanin in nature, but the co-pigmentation mechanism of C3G and organic acids requires further investigation. This study analyzed the organic acids present in blackberry wine and their co-pigmentation effects. The effects of different functional groups on the co-pigmentation on C3G were examined. Chemical shift changes in organic acids and C3G were evaluated via NMR spectroscopy, whereas structural changes in C3G induced by organic acids were analyzed via molecular dynamics simulation. Result: The co-pigmentation effect of organic acids on C3G involves a changing in polarity that leads to rotation of the anthocyanin B-ring restoring shielded chroma and enhancing the color intensity of the C3G solution. This study enhances the understanding of the co-pigmentation mechanism of anthocyanins with organic acids and provides a reference for the production of high-quality fruit wines, as well as for reducing environmental pollution caused by perishable fruits.

Keywords: Blackberry wine, Organic acid, Color, co-pigmentation