principal component regression analysis of the relation between cielab color and monomeric anthocyanins in young cabernet sauvignon wines主成分回归分析的关系cielab颜色和单体的花青素在年轻的赤霞珠葡萄酒.pdfVIP

Molecules 2008, 13, 2859-2870; DOI: 10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines Fu-Liang Han †, Wen-Na Zhang †, Qiu-Hong Pan, Cheng-Rong Zheng, Hai-Yan Chen and Chang-Qing Duan * No. 17, Qinghua East Road, Haidian District, Center for Viticulture and Enology, College of Food Science Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China; E-mails: hfl109@ (F-L. H.), eventzh@ (W-N. Z.), panqiuhong2007@ (Q-H P), (C-R. Z.), hychenok@ (H-Y. C.) † These authors equally contributed to this work. * Author to whom correspondence should be addressed. E-mail: chqduan@. Received: 14 August 2008; in revised form: 4 November 2008 / Accepted: 11 November 2008 / Published: 17 November 2008 Abstract: Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and principal component regression (PCR), a statistical tool, was used to establish a linkage between the detected anthocyanins and wine coloring. The results showed that 14 monomeric anthocyanins could be identified in wine samples, and all of these anthocyanins were negatively correlated with the L*, b* and H*ab values, but positively correlated