Pigment Composition and Stability in Berry Juices and Wines

Abstract

The color of berry juices and wines was enhanced and stabilized by the addition of different plant extracts and phenolic acids. This enhancement was established also with pure anthocyanins in model solutions. The color quality of black currant wine was improved by the addition of crowberry juice and grape skin extract. Strawberry and raspberry juice color was improved by the addition of black carrot, grape skin, and rosemary extracts. These commercial color enhancers immediately increased the color intensity of these juices, but during storage these improvements were not very stable. Phenolic acids improved and stabilized the colors of strawberry, raspberry, lingonberry, and cranberry juices during storage. Sinapic and ferulic acids enhanced the color of strawberry and raspberry juices the most. Rosmarinic acid intensified and stabilized the color of lingonberry and cranberry juices the most. Novel anthocyanin derivatives were formed between the phenolic acids and juice anthocyanins during storage.