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Stability and Color of Unreported Wine Anthocyanin‐derived Pigments
Author(s) -
SARNIMANCHADO P.,
FULCRAND H.,
SOUQUET JM.,
CHEYNIER V.,
MOUTOUNET M.
Publication year - 1996
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.1365-2621.1996.tb10906.x
Subject(s) - anthocyanin , pigment , wine color , chemistry , wine , food science , chromatography , botany , organic chemistry , biology
Grape anthocyanin‐3‐glucosides and unreported natural pigments characterized as vinylphenol anthocyanin‐3‐glucoside adducts were studied. Our investigations were undertaken to compare color and stabilities when processed and stored under identical conditions. Studies of molecular concentration, color density and Hunter color values were done at pH levels. Grape anthocyanin‐3‐glucosides were less stable than their 4‐vinylphenol derivatives and the color stability of the unreported pigments was higher than that of anthocyanin‐3‐glucosides. Moreover, the compounds were resistant to SO 2 discoloration whereas anthocyanins were completely bleached.