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Crit Rev Food Sci Nutr. 1995 Jul;35(4):341-71.

Anthocyanins in grapes and grape products.

Author information

1
Agriculture and Agri-Food Canada Research Centre, Summerland, British Columbia, Canada.

Abstract

The types of anthocyanins occurring in grapes, wines, and juices are described and their distribution documented. Recent work on the evaluation of red wine color during storage and aging is reviewed. Molecular interactions between anthocyanins and some of the other red wine molecules are shown to be associated with development of new pigments whose formation explains the subtle color changes and stabilization occurring on aging of red wines. A detailed description of the recovery of anthocyanins from grape pomace and production of natural red colorants is also given.

PMID:
7576162
DOI:
10.1080/10408399509527704
[Indexed for MEDLINE]

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