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Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature of 45 °C showed the best results for the anthocyanin half-life time. The first-order reaction rate constants for the 45, 55, and 65 °C treatments were not significantly different among each other (p > 0.05). It was observed that with an increase in the jam model system temperature there was an increase in the index of consistency. As antocianinas, pigmentos responsáveis pela cor vermelha das uvas, são facilmente degradadas por vários mecanismos de reação, através da ação do oxigênio, enzimas, pH e temperatura, entre outras variáveis. Neste trabalho, um sistema modelo de geleia foi desenvolvido utilizando extrato de uva das variedades Bordô e Merlot e polissacarídeos (gomas xantana e locusta) em diferentes temperaturas (45, 55 e 65 °C). A estabilidade dos pigmentos antociânicos e o comportamento reológico foram estudados. Para a determinação da estabilidade, calculou-se o tempo de meia-vida (t½) e a constante velocidade de reação (primeira ordem) (k). Para o comportamento reológico, as constantes foram determinadas utilizando-se o modelo matemático Power law. O sistema modelo desenvolvido que utiliza a temperatura de 45 °C mostrou os melhores resultados para o t½ das antocianinas. Os valores de k para os tratamentos 45, 55 e 65 °C não foram significativos (p > 0,05). Observou-se que com o aumento da temperatura de desenvolvimento do sistema modelo de geleia houve um aumento no índice da consistência

Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system