Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation

To solve the problem of wine color instability in western China, different additives (the maceration enzymes Vinozym G and Ex‐color, yeasts VR5 and Red Star, and commercial tannins) were added during alcoholic fermentation of Syrah (Vitis vinifera L.). The phenolic profile and color characteristics of wine were examined using high performance liquid chromatography mass spectrometry and CIELAB, respectively. The results showed that the combination of the enzyme Ex‐color with the Red Star yeast eased the release of non‐anthocyanins from grape berries into wine, whereas the use of enzyme Vinozym G and VR5 yeast enhanced the concentration of anthocyanins and achieved a higher red hue (a* value) and a lower yellow hue (b* value) in the wine. The addition of commercial tannins greatly promoted the level of gallic acid in the wine and led to a relatively higher concentration of anthocyanins. Partial least‐squares regression analysis was used to find out the major phenolics, which were in close relation with color parameters; principal component analysis was used to evaluate the contribution of different winemaking techniques to wine color. The combination of these 2 analytic methods indicated that Vinozym G and VR5 yeast together with commercial tannins should be an appropriate combination to enhance the stability of wine color during alcohol fermentation, which was related to a significant increase in cyanidin‐3‐O‐(6‐O‐acetyl)‐glucoside, cyanidin‐3‐O‐(6‐O‐coumaryl)‐glucoside, trans‐peonidin‐3‐O‐(6‐O‐coumaryl)‐glucoside, trans‐malvidin‐3‐O‐(6‐O‐coumaryl)‐glucoside, and malvidin‐3‐O‐(6‐O‐acetyl)‐glucoside‐pyruvic acid, all of which played an important role in stabilizing wine color.