Red Raspberry Juice and Wine: Effect of Processing and Storage on Anthocyanin Pigment Composition, Color and Appearance

Autor:	Ronald E. Wrolstad, A. Rommel, David A. Heatherbell
Rok vydání:	1990
Předmět:	Wine Chemistry food and beverages Pasteurization Raspberry juice law.invention carbohydrates (lipids) Blowing a raspberry Pigment chemistry.chemical_compound law visual_art Anthocyanin visual_art.visual_art_medium Fermentation Food science Colorimetry Food Science
Zdroj:	Journal of Food Science. 55:1011-1017
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1990.tb01586.x
Popis:	Red raspberry wine was made from thawed fruit by fermentation of pulp, depectinized 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.
Databáze:	OpenAIRE
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