Red Raspberry Juice and Wine: Effect of Processing and Storage on Anthocyanin Pigment Composition, Color and Appearance

Abstract

Red raspberry wine was made from thawed fruit by fermentation of pulp, depectinized juice, and pasteurized depectinized juice. The influences of fining and storage were also investigated. The anthocyanin pigment profiles of the samples were determined by high performance liquid chromatography (HPLC), and additional color indices by spectrophotometry and Hunter calorimetry. Anthocyanin pigments degraded mainly during fermentation, with total losses after storage of at least 50%. Cyanidin-3-glucoside was the most unstable anthocyanin, disappearing completely during fermentation; cyanidin-3-sophoroside (the major anthocyanin) was the most stable pigment. Pasteurized, depectinized wine that had undergone fining, had the most stable color and best a@pearance after storage.

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

“…A similar reduction trend was seen as that observed for berries in frozen storage where C-3-G showed the highest reduction while the lowest reductions were noticed in peonidin 3-O-glucoside and pelargonidin 3-glucoside. This is supported by other studies that report that C-3-G is one of the most reactive ANCs during processing (Rommel et al, 1990;Boyles et al, 1993;Garcia-Viguera et al, 1998). Furthermore, Fleschhut et al (2006) reported that an increase in hydroxyl groups in the B-ring of the anthocyanin nucleus results in reduced stability.…”

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

“…Furthermore, cyanidin-3-glucosylrutinoside was the most abundant anthocyanin found in the cherry wine, followed by cyanidin-3-rutinoside and cyanidin-3-glucoside, as indicated earlier (16,18,19). The raspberry wine had the highest concentration of cyanidin-3-sophoroside, followed by cyanidin-3-glucosylrutinoside and cya nidin-3-rutinoside, as noted previously (20). On the other hand, delphinidin glycoside derivatives including the most abundant delphinidin-3-rutinoside and the least abun dant delphinidin-3-glucoside, as well as cyanidin-3-rutinoside were identifi ed in the blackcurrant wine, as proposed earlier (17).…”

“…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).…”