Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance

Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high‐temperature short‐time (HTST)‐treated and depectinized juice. The effects of fining and storage on pigment composition, color and appearance were investigated. Seven anthocyanin pigments (cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside, a xylose‐cyanidin derivative, two acylated cyanidin derivatives, cyanidin and a polymeric derivative) were detected in the juices and wines by HPLC. Cyanidin‐3‐glucoside was highly unstable during fermentation. Haze development and sediment formation occurred, and 85 to 100% of total anthocyanins degraded. Blackberry juice that had been HTST‐pasteurized, depectinized and fined produced wine with the most stable color and best appearance after storage.