Anthocyanins 
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3rd February 2009
US organic fruit and vegetable juice maker First Juice has expanded its product line to include two new flavours.
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The boom in functional and better-for-you soft drinks has resulted in the addition of many new active ingredients. Companies have to be sure that products retain claimed properties during their entire shelf-life. Melindee Hastie of product testing specialists RSSL looks at some of the challenges this presents. - UK: First super flower drink to enter UK
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The first super flower drink has plans to launch into the UK and European drinks market. - just-drinks.com Glossary of Wine Terms (REG)
15th January 2001
Background
Updated: 16th March 2006
Purple, blue and red pigment compounds in the grape skin. Responsible for the colour of red wines. Transferring anthocyanins from the skin to the pressed juice is one of the most important stages of red winemaking because the central pulp of the grape is almost always colourless. Time-honed practices of foot-treading and pressing are used to squeeze out as much pigment (and flavour) from the grapes as possible, and if the wine is fermenting while this happens, all the better: anthocyanins are soluble in alcohol (In white grapes,anthocyanins take the form of flavour compounds rather than colour). Anthocyanins react with red wine tannin to form the polymers which give softer, more mature flavours over time. These polymers increase in size as the wine ages, and can fall out of suspension as sediment - they take the colour with them, hence the brick-orange colours of older wine.
