Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance

Abstract

Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high-temperature shorttime (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 8.5 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.

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

“…This finding agreed with early studies who found SO 2 could preserve anthocyanin and improve color quality of final products (Skrede et al, 2000;Lee et al, 2002;Rommel et al, 1992;Rossi et al, 2003;Fang et al, 2006).…”

Soluble solids, acidity, phenolic content and antioxidant capacity of fruits and berries cultivated in Serbia

“…In addition, Clark and Finn [5] recorded that SSC of at least 10% provides for a "sweet" eating experience for fresh blackberries. The SSC assessment is not only important for juice quality evaluation, but for determining also the suitability of cultivars for blackberry winemaking [36]. Titratable acidity also significantly varied among blackberry cultivars, being higher in 'Čačanska Bestrna', and lower in 'Navaho'.…”

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

“…Hence, it has been suggested that anthocyanin fi ngerprints of the wine relative to grapes might be the consequence of diff erent extraction rates of anthocyanins, or some degradation reactions that occur during winemaking. For example, the instability of cyanidin-3-glucoside during fermentation observed in blackberry (15) and red raspberry wines (20) is considered to be responsible for the lower concen tration of this compound in the wines compared to the fruits. In addi tion, the pigment analysis of the strawberry wine conducted earlier showed a signifi cant decrease of anthocyanin content aft er fermentation, where only 3-9 % of anthocyanins present in fruits were retained, as well as their progressive decrease throughout the storage (40).…”

“…Wide concentration ranges of individual phenolic compounds that were obtained within a particular fruit wine could be att ributed to the eff ect of variety (11), geographical origin (13), maturity (40), winemaking technology (16)(17)(18)21,35) and phenolic changes that occur during ageing (15,20) and, moreover, to the synergistic eff ect of the mentioned factors. Fruit wines showed qualitative and quantitative diff erences in the profi le of phenolic acids (Table 2).…”

“…Contrary to grape wines, the phenolic composition of fruit wines has been studied to a much lesser extent, despite the increased production, consumption and popularity of these wines in recent years (10)(11)(12)(13). Most of these studies focus on the content of total phenolics and antioxidant capacity, while the ones studying a comprehensive profi le of individual phenolic compounds as important markers of wine quality are very scarce and usually involve only one or two diff erent fruit wines, as reported for blackberry (12)(13)(14)(15), cherry and blackcurrant (16)(17)(18)(19), red raspberry (20,21) and apple wine (11). Nevertheless, some of the fruit wines, such as blackberry (12,13,22) or elderberry, blueberry and blackcurrant wine (23) showed a high phenolic content and antioxidant capacity, even comparable to those of red wine (12,24).…”