Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine

In order to study the effect of different color-preserving agents on inhibiting browning of apricot wine, the browning inhibition rate and color difference were used as indicators. Single factor experiments were carried out to confirm the optimal concentrations of six color-preserving agents added to apricot wine, then through orthogonal experiment, the three color-preserving agents with the greatest effects on browning inhibition were selected, and optimized by response surface methodology. The results showed that the best color-preserving agent formula for apricot wine was sodium erythorbate 0.70 g/L, L-cysteine 1.10 g/L and phytic acid 0.01%. Under these conditions, the alcohol content, reducing sugar and total acid of apricot wine had no significant difference with the control group, the browning inhibition rate was 53.11%, the color difference was 22.35, and the coincidence rate with the predicted value reached 97.00% and 95.84%, respectively, which could effectively inhibit the browning of apricot wine.