Matrix effect of grape skin on extraction of anthocyanins

2016 Fiscal Year Final Research Report

• Project/Area Number: 26450175
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: University of Yamanashi
• Principal Investigator: OKUDA Tohru 山梨大学, 総合研究部, 教授 (10252008)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: ワイン / アントシアニン / 色調 / タンニン

Outline of Final Research Achievements

Red color of wine is very important parameter for consumers. Anthocyanins as pigment are extracted from skin of grape into wine. But the concentrations of anthocyanins are reduced during vinification. Some parameters are affect this reduction fo anthocyanin contents, such as hydration with water, decolorization by sulfite, and adsorption toward skin. In this study, we focused the adsorption properties of grape skin. Anthocyanins adsorption was inhibited by increasing concentration of ethanol in medium. Adsorption of anthocyannins was maximal at pH 3.2, and it was declined other pH. Tannin, which stabilze anthocyanin during vinification, adsorption property was in inverse manner. These result may important for making hight qulality red wines.

Free Research Field

食品分析学