Grape skin red is a purplish red pigment obtained by extracting polyphenols in grape pomace with ethanol as an extractant. It is soluble in water, ethanol, and propylene glycol, but insoluble in oil.
The hue of grape skin red changes with the pH value. It is red to purplish red when it is acidic, and dark blue when it is alkaline.
Dark purple in the presence of iron ions.
Frozen drinks (except edible ice), jams, candies, cakes, beverages (except packaged drinking water), mixed wines, etc.
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