Grape Juice; Grape skin

Grape skins, a by-product of wine or juice production, are the most abundant and inexpensive sources of anthocyanins for colouring food and beverages.

The pigments that give grape skin their characteristic colour are anthocyanins. These pigments exhibit a reversible change in molecular structure as the pH of solutions change from acidic to basic. This change in structure is characterized by a shift in hue from red to purple to blue as the pH changes from acidic to basic.

Advantages

Anthocyanins from grape skin are often blended with other anthocyanins in novel beverages to enhance the fruity appearance of drinks.

Recommended applications

Energy Drinks, Spirits, Juice Drinks, Specialty Teas

flavylium (red)major component in acid solution (at pH 2 =~80%)	carbinol (colourless)transition structure (at pH 4=~85%)	quinone (blue)major component at pH 6.5 (at pH 4=~10%)

Natural Colour Products and Applications

Natural Colour Products Available in Europe