Grape juice, an anthocyanin
, is an abundant and relatively inexpensive source for colouring food and beverage product applications
. Grape juice concentrate is obtained from grape expression followed by concentration. Like anthocyanins from other sources, grape juice concentrate has a pH dependent hue. The colour shifts from red at low pH to blue or purple at a higher pH.
One key difference between grape juice and other anthocyanins is the presence of more acylated anthocyanins, such as peonidin and malvidin, in grape juice than in other anthocyanin sources.
The anthocyanins from grape juice concentrate are often blended with other anthocyanins in novel beverages to enhance the fruity appearance of the drinks.