Red raspberry and blackberry juice and wine : the effect of processing and storage on color and appearance Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/kh04ds36c

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  • Wines were made from thawed, frozen red raspberries and blackberries (Meeker and Evergreen varieties, respectively) by 1. fermentation on the pulp, 2. fermentation of depectinized juice, and 3. fermentation of high temperature short time (HTST) treated depectinized juice. The influence of fining was also investigated. The wines were stored at 2 and 20°C for six months. High performance liquid chromatography (HPLC), spectral and Hunter measurements were made at intermediate processing stages as well as after storage and the results subjected to analysis of variance (ANOVA). Fermentation was the major processing stage where anthocyanins degraded for all samples with total losses of 50-100% after storage. Cyanidin-3-glucoside was the most reactive pigment in both varieties, disappearing completely during the fermentation of raspberry juice; this confirms the greater susceptibility of monoglycosides to hydrolysis. Presence of diglucosides explains the greater anthocyanin pigment stability of raspberry compared to blackberry and strawberry wines. Four additional peaks were detected by HPLC which have not been previously reported for 'Evergreen' blackberry. These peaks are believed to be a xylose-cyanidin derivative, two acylated derivatives of cyanidin-3- glucoside or cyanidin-3-rutinoside and cyanidin. Haze and sediment formation was a problem in blackberry wine; for an acceptable product HTST treatment was necessary which indicates presence of native enzymes. Both raspberry and blackberry wines made from fined HTST treated depectinized juices had the best color stability, color appearance and sensory quality after storage. Blackberry had 53-82% more anthocyanin loss and 2.8 times more haze, 2 times more sediment and 2.6 times more % polymeric color formation than raspberry wine.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-26T17:09:39Z (GMT) No. of bitstreams: 1 ROMMELANGELIKA1988.pdf: 1843858 bytes, checksum: 8090b5ddf08a69cdf1fe72ed7f7eb442 (MD5)
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  • description.provenance : Made available in DSpace on 2012-01-26T17:09:39Z (GMT). No. of bitstreams: 1 ROMMELANGELIKA1988.pdf: 1843858 bytes, checksum: 8090b5ddf08a69cdf1fe72ed7f7eb442 (MD5) Previous issue date: 1988-03-10
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-13T19:31:11Z (GMT) No. of bitstreams: 1 ROMMELANGELIKA1988.pdf: 1843858 bytes, checksum: 8090b5ddf08a69cdf1fe72ed7f7eb442 (MD5)

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