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Color muscadine grapes

The colors of muscadine grape juice and wine were enhanced by copigmentation with formonetin, biochanin A, and prunetin, the major isoflavonoids extracted from red clove leaves, at ratios of 1 2, 1 4, and 1 8. The 1 8 ratio representing the maximum amount of isoflavonoids used due to its limiting solubility yielded the maximum color enhancement when compared to standard solutions of anthocyanins, at 23 and 60°C. ... [Pg.266]

See other pages where Color muscadine grapes is mentioned: [Pg.118]    [Pg.23]    [Pg.24]    [Pg.24]    [Pg.24]    [Pg.1123]    [Pg.1123]    [Pg.1125]    [Pg.386]   
See also in sourсe #XX -- [ Pg.23 , Pg.24 ]



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