摘要：Production of red color pigments from the pomace of red grape and their suitability of using in food as a coloring agent especially their resistance to sun light have been investigated. Mixed pomace of Carignane-Grenache varieties grapes which have been pressed for wine production used as a raw materials. Pomaces have been spread on the concrete field for sun drying. Seeds have been separated from the dried pomace shins by hand rubbing. Maceration of dried pomace has been performed for 24 hours with methanol adjusted to the pH 3.0. Duplication of maceration sufficed to the extraction of the great portion of the pomace. Both extract from two different varieties have been combined after maceration. Methanol has been removed by heating of extract at 50-55 oC under 600-700 mm/Hg vacuum. Obtained concentrated pomace pigments have been used in drying of rose jam, rose liqueur, sugar candy and white wine. Loss of natural red wines color have also been followed. For compare with natural dyes, artificial colors also used in experiments. Color losses have been followed by absorbtion measurements at 20 day periods within total 60 day storage period. It was observed that the color losses of dyes foods with natural pigments were mainly depended to the pH of the foods. Most color losses were occurred in first 20 days of storage period.
