Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes (<i>Vitis vinifera</i>).

The increasing trend of polymeric color during storage could indicate the extensive polymerization of anthocyanins during storage ( 37 ) as our results showed a highly significant ( p < 0.001) negative correlation ( r 2 = 0.96, “Ruby”; r 2 = 0.99, “Merlot”) between polymeric color and total anthocyanin content at 35°C (Table 3 ).

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