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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Red fleshed apple and ‘rosé’ juice and ciders

The main questions concern the extraction and the stability of anthocyanins during the production and the storage of ciders and apple juices.

cider color
When producing ‘rosé’ ciders or juices, the use of red-fleshed varieties requires to consider new biochemical and technological constraints related to the presence of anthocyanins, a family of phenolic compounds virtually absent from usual apple products.

In particular, the producers of these special juices and ciders are facing problems of extraction of the "pinkish-red" color and the stability of these pigments at different stages of product development. Our team studied the nature of the anthocyanin, their concentration in a series of red-fleshed cultivars, their extraction yield in musts and their stability in the juice depending on the pH and the presence of oxygen (Malec et al., 2014). Today we continue our work on the issue of the impact of the polyphenols enzymatic oxidation on the color stability of these new red-pink ciders or juices.

Partnerships :

In 2014-2015, the works were carried out through two projects, a CEPIA AIC in collaboration with SPO and SQPOV UMR and in the APRO project, funded by the Brittany region in collaboration with the IFPC . Bernard Petit and François Laurens from IRHS FruitQual team (INRA, Angers) are associated with working for the supply of red-fleshed cultivars.

Reference :

Malec, M.; Le Quere, J. M.; Sotin, H.; Kolodziejczyk, K.; Bauduin, R.; Guyot, S., Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice. J. Agric. Food Chem. 2014, 62, 6944-6954.