Related Experiment Videos
Anthocyanins in grapes and grape products
1Agriculture and Agri-Food Canada Research Centre, Summerland, British Columbia, Canada.
Critical Reviews in Food Science and Nutrition
|July 1, 1995
Summary
Anthocyanins are key grape and wine pigments. Their interactions create new pigments, explaining red wine color changes during aging and enabling natural colorant production from grape waste.
Area of Science:
- Food Chemistry
- Enology
- Natural Pigments
Background:
- Anthocyanins are the primary red pigments in grapes and wine.
- Understanding their stability and transformations is crucial for wine quality.
- Grape processing generates significant byproducts like pomace.
Purpose of the Study:
- To document anthocyanin types and distribution in grapes, wines, and juices.
- To review red wine color changes during storage and aging.
- To investigate pigment formation and explore anthocyanin recovery for natural colorants.
Main Methods:
- Literature review on red wine color stability.
- Analysis of molecular interactions between anthocyanins and other wine components.
- Description of anthocyanin extraction from grape pomace.
Main Results:
- Specific anthocyanin types and their distribution were identified.
- Molecular interactions lead to new pigment formation, stabilizing red wine color during aging.
- Effective methods for recovering anthocyanins from grape pomace were detailed.
Conclusions:
- Anthocyanin interactions are fundamental to red wine color development and stability.
- Grape pomace is a viable source for producing natural red colorants.
- This research contributes to wine science and the development of natural food colorants.