Grape
The fundamentals
Latin name: Vitis vinifera
Pigment: Anthocyanins
E-number: E163
Produces shades:
6 facts about grape
Genome sequencing suggests grapes were domesticated in what is now Georgia in the Caucasus region. They then spread westward where various strains developed by crossing them with wild strains.
They have been cultivated in temperate climates for over 4,000 years and are grown as food or to make a range of beverages.
The longer grapes are left on the vine, the sweeter they become. Grapes for wine typically contain 22-24% sugar, while table grapes are harvested with lower sugar content.
All grapes are green in the beginning of the season. Red/black grapes turn dark before harvest due to accumulation of anthocyanins in mainly the grape skin. Here is a cluster beginning to darken.
Grapes do not continue to ripen after harvest, and it is important to process them quickly to limit degradation of the anthocyanins and polyphenols.
Natural food colors from grape can be won from the grape skins in the pomace (residue left after removing juice), or it can be extracted from the grape juice itself.
How grape is grown
Most grapes are planted from cuttings. They prefer full sun and do not tolerate frost. Grapes have a large root base, and it takes about 3 years for the roots, trunk and lateral arms to become established. Grape vines can take up to six years to produce viable fruit and can continue production up to 40 years.
In the northern hemisphere grapevines wake from hibernation around March, at which time they are pruned to remove dead growth. They typically flower in May, produce nodules in June and continue to grow until harvest from August to October.
Only grapes with an anthocyanin content over 3 g/kg are suitable for producing natural food colors, which is approximately 15% of the world grape harvest.
Harvest calendar and growing areas
Alfalfa is grown worldwide and survives harsh winters. Almost 65% is grown in North and South America, with Europe the next largest growing region at 25%.
Grape is a high value crop with little going to waste
A by-product of the wine industry, Oterra uses grape pomace from freshly crushed, GMO-free grapes to produce natural food colors.
As the grape harvest and wine production process is relatively short and intense, large volumes of skins are available for extraction in a very short time, requiring ample storage, processing capacity and equipment located close to or onsite at the wineries.
What you should know about anthocyanins from grape
Oterra's stable, industry-leading formulations allow you to benefit from all of grape's advantages as a natural food color while minimizing any intrinsic challenges associated with this fruit.
Grape anthocyanins are water soluble. This is a common grape anthocyanin molecule, but grapes contain many different anthocyanin molecules.
While typically producing a pink or burgundy color, deep bluish shades are possible to achieve by laking.
Natural Strengths
Fairly stable to light and heat
Performs well in acidic applications
Ideal if fruit labelling is required
Natural Challenges
Changes in pH cause shade shift
Sensitive to oxygen, minerals and vitamins
Anthocyanins from fruits are less stable than those from vegetables
May brown over time
