Grape Skin

Grape skin, also referred to as "grapeskin" in some parts of the world, are a by-product of wine or juice production. They are an abundant and inexpensive source of anthocyanins for colouring food and beverages.

The natural colour is obtained through aqueous extraction of grape skin after the juice has been expressed.

The anthocyanins found in this natural colour are often blended with other anthocyanins in novel beverages to enhance the fruity appearance of the drinks.

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Grape Skin contains the same anthocyanins found in grape juice concentrate but each anthocyanin is present in different levels. Like anthocyanins from other sources, grape skin extract has pH dependent colour or hue. The hue from grape skin shifts from red at low pH and blue at a higher pH.

A key difference between grapeskin and other anthocyanin sources is that the former contains more acylated anthocyanins - such as peonidin and malvidin.