A study of non-enzymatic browning of (+)-catechin in a simulated litchi wine

【Objective】 In order to determine the influence of organic acid, pH, SO₂, copper and ferrous ion on non-enzymatic browning of litchi wine during the storage， the browning problem was studied in this paper. 【Method】 (+)-Catechin was investigated as representative substance in a simulated litchi wine in accelerating browning test. 【Result and conclusion】 It could be observed that tartaric acid, copper and ferrous iron increased the browning, in which the correlation between Fe³⁺ and browning of simulated litchi wine was significant: Y =0.179X -0.009X ²，R ²=0.990. The content of SO₂ above 40 mg/L can delay the oxidation to some extent, while the pH adjusted between 3.2 and 4.0 has no obvious influence.