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Determination of pigmentsPasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiue after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectra-photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, 1090 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L-') of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable.For determination of pigments, a spectrophotometric method was used which did not require separation of individual pigments and enables betacyanines to be determined. (Nilsson, 1970). HPLC of betacyanine pigments

Two pigment concentrates, differentiated as dark (D) and rose (R), were prepared from fermented red beet (Beta uulgaris L var rubra) and applied to two types of maize starch, industrial (IS) and modified (MS). The samples were stored for 191 days at room temperature. The decay of the two red pigments in the two maize starches was DIS 12.70 %, DMS 9.43 YO, RIS 14.15 %, RMS 8.54 % and followed a first order reaction. The modified maize starch was found to be the most suitable carrier of the pigment. Water activity played a determining role in this result.