Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance |
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| Authors: | A ROMMEL RE WROLSTAD DA HEATHERBELL |
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| Affiliation: | Authors Rommel and Wrolstad are with the Dept. of Food Science &Technology, Oregon State Univ., Wiegand Hall, Corval-lis, OR 97331-6602.;Author Heatherbell is with the Dept. of Scientific &Industrial Research (DSIR), Private Bag, Auckland, New Zealand. Address inquiries to Dr. R.E. Wrolstad. |
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| Abstract: | Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high-temperature short-time (HTST)-treated and depectinized juice. The effects of fining and storage on pigment composition, color and appearance were investigated. Seven anthocyanin pigments (cyanidin-3-glucoside, cyanidin-3-rutinoside, a xylose-cyanidin derivative, two acylated cyanidin derivatives, cyanidin and a polymeric derivative) were detected in the juices and wines by HPLC. Cyanidin-3-glucoside was highly unstable during fermentation. Haze development and sediment formation occurred, and 85 to 100% of total anthocyanins degraded. Blackberry juice that had been HTST-pasteurized, depectinized and fined produced wine with the most stable color and best appearance after storage. |
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| Keywords: | wine blackberry color anthocyanins stability |
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