Evaluation of the colour stability of enocyanines

Evaluation of the colour stability of enocyanines

Probably the oldest naturaI food colorant was « enocyanin ». It is produced from grape skins as a byproduct of the wine industry in a number of countries, particularly Italy. The recovery of pigments from grape by-products has received considerable attention. Since wine grape skins are waste disposa...

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Bibliographic Details
Main Authors: Carla Da Porto, Roberto Zironi, Emilio Celotti, Agnese Bertolo
Format: Article
Language:English
Published: International Viticulture and Enology Society 1998-09-01
Series:OENO One
Subjects:
enocyanins
col or
concentration techniques
stability
Online Access:https://oeno-one.eu/article/view/1045

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