Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal Logo BIA

Home page

Red fleshed apple and ‘rosé’ juice and ciders

The main questions concern the extraction and the stability of anthocyanins during the production and the storage of ciders and apple juices.

cider color
When producing ‘rosé’ ciders or juices, the use of red-fleshed varieties requires to consider new biochemical and technological constraints related to the presence of anthocyanins, a family of phenolic compounds virtually absent from usual apple products.

In particular, the producers of these special juices and ciders are facing problems of extraction of the "pinkish-red" color and the stability of these pigments at different stages of product development. Our team studied the nature of the anthocyanin, their concentration in a series of red-fleshed cultivars, their extraction yield in musts and their stability in the juice depending on the pH and the presence of oxygen (Malec et al., 2014). Today we continue our work on the issue of the impact of the polyphenols enzymatic oxidation on the color stability of these new red-pink ciders or juices.

Partnerships :

In 2014-2015, the works were carried out through two projects, a CEPIA AIC in collaboration with SPO and SQPOV UMR and in the APRO project, funded by the Brittany region in collaboration with the IFPC . Bernard Petit and François Laurens from IRHS FruitQual team (INRA, Angers) are associated with working for the supply of red-fleshed cultivars.

Reference :

Malec, M.; Le Quere, J. M.; Sotin, H.; Kolodziejczyk, K.; Bauduin, R.; Guyot, S., Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice. J. Agric. Food Chem. 2014, 62, 6944-6954.