STABILITY AND COLOR OF UNREPORTED WINE ANTHOCYANIN-DERIVED PIGMENTS

Grape anthocyanin-3-glucosides and unreported natural pigments charact erized as vinylphenol anthocyanin-3-glucoside adducts were studied. Ou r investigations were undertaken to compare color and stabilities when processed and stored under identical conditions. Studies of molecular concentration, color density and Hunter color values were done at pH levels. Grape anthocyanin-3-glucosides were less stable than their 4-v inylphenol derivatives and the color stability of the unreported pigme nts was higher than that of anthocyanin-3-glucosides. Moreover, the co mpounds were resistant to SO2 discoloration whereas anthocyanins were completely bleached.