Next Article in Journal
Halofuginone — The Multifaceted Molecule
Next Article in Special Issue
Distinctive Anthocyanin Accumulation Responses to Temperature and Natural UV Radiation of Two Field-Grown Vitis vinifera L. Cultivars
Previous Article in Journal
Phenolic Composition from Different Loquat (Eriobotrya japonica Lindl.) Cultivars Grown in China and Their Antioxidant Properties
Previous Article in Special Issue
A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes
Article Menu

Export Article

Open AccessArticle
Molecules 2015, 20(1), 556-572;

Decreasing pH Results in a Reduction of Anthocyanin Coprecipitation during Cold Stabilization of Purple Grape Juice

Department of Food Science, New York State Agricultural Experiment Station, Cornell University, 630 W. North St., Geneva, NY 14456, USA
Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA
Author to whom correspondence should be addressed.
Academic Editor: Ronald E. Wrolstad
Received: 28 September 2014 / Accepted: 24 December 2014 / Published: 5 January 2015
(This article belongs to the Special Issue Anthocyanins)
Full-Text   |   PDF [2008 KB, uploaded 5 January 2015]   |  


Anthocyanin pigments in grape juice can coprecipitate with potassium bitartrate (KHT) crystals during cold stabilization, but factors that reduce these adsorptive losses are not well understood. We hypothesized that coprecipitation on a % w/w basis should be decreased at lower pH. In initial experiments, model juice solutions containing an anthocyanin monoglucoside extract and varying pH values were subjected to cold-storage to induce KHT crystallization, and anthocyanins in the resulting precipitant were characterized by HPLC. The pH of the model juice was directly correlated with the % w/w concentration of anthocyanins in the KHT crystals, with a maximum observed at pH 3.40 (0.20% w/w) and a minimum at pH 2.35 (0.01% w/w). A pH dependency was also observed for anthocyanin-KHT coprecipitation in purple Concord grape juice, although the effect was smaller. Coprecipitation was significantly greater for anthocyanin monoglucosides and acylated anthocyanins as compared to anthocyanin diglucosides at pH > 3.05, but coprecipitation of mono- and acylated forms declined more sharply at lower pH values. View Full-Text
Keywords: cold stabilization; anthocyanin; potassium bitartrate; coprecipitation cold stabilization; anthocyanin; potassium bitartrate; coprecipitation

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Supplementary material

Printed Edition Available!
A printed edition of this Special Issue is available here.

Share & Cite This Article

MDPI and ACS Style

Manns, D.C.; Siricururatana, P.; Padilla-Zakour, O.I.; Sacks, G.L. Decreasing pH Results in a Reduction of Anthocyanin Coprecipitation during Cold Stabilization of Purple Grape Juice. Molecules 2015, 20, 556-572.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top