Changes in the solubility of red colour of wine in solvents during storage.

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1980) Changes in the solubility of red colour of wine in solvents during storage. Indian Food Packer, 34 (2). 12-16, 9 ref..

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Abstract

Red wine changes colour during storage from attractive pink to shades of brown, as a result of oxidation, reduction, degradation and polymerization of the anthocyanin complex. Employing different solvents, (i) ethyl acetate, (ii) amyl alcohol and (iii) n-butanol, complexes with absorption max. at 520 nm and at 420 nm were separated into different compounds (mono- and dimeric anthocyanins, anthocyanin complex and leuco compounds). The optical density of solvents and aqueous fractions were separately added up and absorbance of each calculated as % of total. Changes in coloured compounds in red wine during 4 months storage were investigated. Decrease in coloured compounds soluble in (i) when exposed to heat (42 degree C) was from 14.0 to 5.3 vs. corresponding values of 21.0 to 16.0 for (ii); an increase in colour from 17.2 to 17.5 in (iii) and from 47.8 to 59.2 for aqueous layers were observed. Exposure to continuous light and to continuous darkness resulted in lowering of colour in (i) from 14.0 to 6.7 and from 14.0 to 9.2 resp. Following these changes, the increases observed in water soluble fraction were from 47.8 to 59.2 for 42 degree C (heat) and from 47.8 to 61.6% for photolytic action (continuous exposure to light).

Item Type:	Article
Uncontrolled Keywords:	COLOUR-; wines, colour changes in stored red; STORAGE-; WINES-; colour changes in stored red wines
Subjects:	600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Apr 2021 08:59
Last Modified:	01 Apr 2021 08:59
URI:	http://ir.cftri.res.in/id/eprint/3357

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