The Monomeric Index: a rapid screening method for total anthocyans in red wine, red juice, nectar and concentrate

摘要

Taste and colour of fruit juices and nectars are the major requirements consumers have. Generally, the latter is one of the most important attributes of food and beverages and one of the main criterions for identification and quality judgement. Furthermore, recent studies proved health benefits linked to coloured and non coloured phenolic compounds in fruits and their products. Due to chemical reactions an-thocyan content, colour and quality of red juices is not stable during storage. For this reason, a rapid anthocyan screening method to describe those changes will be introduced: the Monomeric Index method.