Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage.

The color changes of Chinese bayberry wines during storage is a wide and urgent problem and its mechanism is still not clear. The changes of composition and color parameters of Chinese bayberry wines were studied during 70 days of storage in the dark at three different temperatures (4, 25 and 37 °C). The L∗, a∗, b∗, anthocyanins, total phenols, and total flavonoids decreased along with the increase of polymeric pigments at all temperatures while 5-Hydroxymethylfurfural and browning index increased only at 37 °C. The degradation of anthocyanins followed a first-order kinetic model. No furfurals and ascorbic acid were detected at all temperatures during storage. Wines stored at higher temperature showed higher polymeric pigments. The result probably indicated phenols especially anthocyanins and polymeric pigments seem to be main factors than Maillard reaction in the color changes of Chinese bayberry wines during storage.