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Red Raspberry Juice and Wine: Effect of Processing and Storage on Anthocyanin Pigment Composition, Color and Appearance
Author(s) -
ROMMEL A.,
HEATHERBELL D.A.,
WROLSTAD R.E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01586.x
Subject(s) - anthocyanin , wine , wine color , pigment , chemistry , blowing a raspberry , food science , fermentation , pasteurization , cyanidin , botany , biology , organic chemistry
Red raspberry wine was made from thawed fruit by fermentation of pulp, depectínized juice, and pasteurized depectinized juice. The influences of fining and storage were also investigated. The anthocyanin pigment profiles of the samples were determined by high performance liquid chromatography (HPLC), and additional color indices by spectrophotometry and Hunter colorimetry. Anthocyanin pigments degraded mainly during fermentation, with total losses after storage of at least 50%. Cyanidin‐3‐glucoside was the most unstable anthocyanin, disappearing completely during fermentation; cyanidin‐3‐sopho‐roside (the major anthocyanin) was the most stable pigment. Pasteurized, depectinized wine that had undergone fining, had the most stable color and best appearance after storage.