Zhang, X.-K.Jeffery, D.W.Muhlack, R.A.Duan, C.-Q.2021-11-122021-11-122021Food and Bioproducts Processing, 2021; 130:34-470960-30851744-3571https://hdl.handle.net/2440/133119Maceration is fundamental to producing high quality red wine through the extraction of components from grape, including pigments of importance to wine colour. The effects of copigments and commonly used winemaking additives (maceration enzyme, SO2) on the extraction of malvidin-3-O-glucoside (M3G) were modelled under simulated maceration conditions. Copigments (gallic acid, rutin, caffeic acid) did not significantly facilitate themass transfer process of M3G nor colour extraction, with caffeic acid having significantly lower values. Importantly, SO2showed the most positive effects on both mass distribution constant and internal mass transfer coefficient of M3G, with temperature and ethanol hav-ing less of an impact. Significant interactions of the experimental factors were observed,however, and SO2, temperature, and ethanol were found to play predominant roles in the extraction phenomena. Comparatively, maceration enzyme or rutin (most impactful copigment) did not exhibit as much of an influence on the mass transfer process of M3G.en© 2021 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Mass distribution constant; Internal mass transfer coefficient; HPLC-DAD; Anthocyanin extraction; Wine colour; PigmentJournal article10.1016/j.fbp.2021.09.0012021-11-12587871Jeffery, D.W. [0000-0002-7054-0374]Muhlack, R.A. [0000-0001-8865-5615]