This study compared the effects of conventional must heating (CMH) and flash détente (FD) extraction methods on color extraction, quality, stability, and juice filterability during the production of Rubired grape concentrate. FD concentrate had similar red color intensity and concentrations of C₆ volatiles, a lower brown color index, and higher concentrations of caftaric acid and catechin in comparison to CMH concentrate. The longer duration of heating employed with CMH led to enhanced formation of brown color (+10%) and pigmented polymers (+23%), as well as extraction of gallic acid (+67%) and proanthocyanidins (+50%). FD processing generated significantly higher concentrations of grape suspended solids compared with CMH, but following centrifugation CMH and FD juices had similar suspended solids. FD juice nevertheless had a 4-fold lower flux during filtration, which likely reflected an increased extraction of polysaccharides and/or other wine macromolecules as a result of the extraction method. CMH concentrate had greater long-term red color stability, and after 12 months of cold storage (2 °C) significantly higher red color was observed for CMH concentrate, compared to FD concentrate.

中文翻译：

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通过传统的葡萄汁加热或快速缓和处理生产的红宝石浓缩汁的颜色提取和稳定性

本研究比较了传统葡萄汁加热 (CMH) 和快速缓和 (FD) 提取方法对 Rubired 葡萄浓缩物生产过程中颜色提取、质量、稳定性和果汁过滤性的影响。FD 浓缩物具有相似的红色强度和 C ₆浓度与 CMH 浓缩物相比，挥发性物质、较低的棕色指数以及较高浓度的咖啡豆酸和儿茶素。使用 CMH 的较长时间加热导致棕色 (+10%) 和有色聚合物 (+23%) 的形成增强，以及没食子酸 (+67%) 和原花青素 (+50%) 的提取。与 CMH 相比，FD 加工产生了显着更高浓度的葡萄悬浮固体，但在离心后，CMH 和 FD 果汁具有相似的悬浮固体。尽管如此，FD 果汁在过滤过程中的通量要低 4 倍，这可能反映了提取方法导致多糖和/或其他葡萄酒大分子的提取增加。CMH 浓缩物具有更好的长期红色稳定性，