Enhancing the colour of blackcurrant wine by natural additives

摘要

In order to improve the colour quality of red fruit wine the effect of crowberry juice and grape skin extract on the enhancement of colour and colour stability in blackcurrant wine was investigated. During fermentation of the berry juice and storage of the wines the content of anthocyanins, other flavonoids and organic acids was followed by high performance liquid chromatography. Crowberry juice was the most efficient additive in enhancing the colour of blackcurrant wine in which the anthocyanin content was Greatest bothin the beginning of fermentation (520 mg/L) and after fermentation (270 mg/L).