1996•Journal of Food ScienceRequires access

Stability and Color of Unreported Wine Anthocyanin‐derived Pigments

Pascale Sarni‐Manchado, Hélène Fulcrand, Jean‐Marc Souquet, Véronique Cheynier, Michel Moutounet

Abstract

ABSTRACT 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.

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Key concepts: Anthocyanin, Pigment, Wine color, Chemistry, Wine, Food science, Chromatography, Botany