The Stability of Wine Anthocyanins on Exposure to Heat and Light

Abstract

The color of varietal and diluted wines whose pigments were anthocyanin monoglucosides was less stable to heat and light than the color in wines having diglucoside pigments. Acylated diglucosides were more stable toward light than comparable nonacylated diglucosides. Wines containing high proportions of acylated methylated anthocyanin diglucosides should be especially valuable for teinturier purposes.