Change in Anthocyanin Pigments during Alcohol Fermentation of a Commercially Available Apple Juice

Abstract

Anthocyanin pigments (AN) were prepared from purple leaves of Perilla ocimoides L. var. Crispa (Japanese name, "shiso") and other plants (grape, purple corn, elderberry, red cabbage and purple sweet potato). Changes in the AN added in commercially available apple juice were measured during the alcohol fermentation. (1) The fading ratio of each AN fermented for seven days in the apple juice was 24-46%. Elderberry AN was the most stable among these AN pigments. On the other hand, purple corn AN was more unstable than the others. (2) When the pH was remarkably decreased after 2 days of alcohol fermentation, the fading ratio of shiso AN was 37.2%. (3) When D-glucose was supplemented, the fading rates of shiso AN were higher than those in case of non-addition of glucose. (4) Malonylshisonin, a major pigment in shiso AN was changed to cyanidin 3, 5-diglucoside during the alcohol fermentation.