Changes in the solubility of red colour of wine in solvents during storage.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3357/
|
|
| Title |
Changes in the solubility of red colour of wine in solvents during storage.
|
|
| Creator |
Venkataramu, K.
Patel, J. D. Subba Rao, M. S. |
|
| Subject |
02 Wine
01 Colours 06 Preservation and Storage |
|
| Description |
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).
|
|
| Date |
1980
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/3357/1/IFP%201980%2012-.pdf
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.. |
|