It's possible that up until this point, you've been operating under the assumption that golden raisins are made from green grapes, while brown raisins are made from red grapes. But that's not the case.
golden raisins introduction
It is not unreasonable to make such an assumption. It is also completely inaccurate to say that. Why do these kinds of grapes turn dark or brown over time!? The Thompson Seedless variety of grapes is utilized in the production of both golden raisins and "ordinary" raisins. "Ordinary" raisins refer to raisins that are not golden. The question that has to be answered is how we can stop the golden raisins from becoming brown. Brown raisins achieve their characteristically dry texture through a process known as sun drying. They are placed on paper trays and exposed to the sun for them to dry, caramelize, and brown. Golden raisins, on the other hand, are unaffected by the sun's ultraviolet (UV) radiation. The fruit is "bleached" with sulfur dioxide as it travels through drying tunnels to prevent it from becoming brown. This gas eradicates germs and fungi, resulting in the fruit having a color that is more consistent throughout. Now, let's talk about your "golden" raisins, which, despite the label, have turned a dark brown color. You may have managed to keep them hermetically sealed so well that they haven't spoiled before the "best by" date printed on them. It is difficult to imagine anything else that could have taken place given the circumstances. According to research geneticist Craig Ledbetter, who researched raisins at the San Joaquin Valley Agricultural Sciences Center, two potential outcomes could occur. To begin with, there was a possibility that the administration of sulfur dioxide was done incorrectly. The chemical reactions that lead to browning should have been slowed down by the presence of sulfur. If the sulfur hadn't established its foothold, the browning reactions might have moved forward more quickly. There is also the possibility that the raisins were stored in an atmosphere that was too hot. Since the rate at which chemical reactions occur is directly proportional to temperature, a room with a moderately warm temperature may be sufficient. Therefore, the sulfur treatment, which wears off over time even under ideal conditions, may have worn off more quickly, allowing the enzymes and other factors that lead to browning in ordinary raisins to work more quickly. This was likely the case because the sulfur treatment wears off over time even under ideal conditions. The previously golden color ends up seeming more brown as a consequence of this. They are both located on the same aisle of the supermarket, immediately next to one another. On the one hand, these gorgeous brown raisins are full and plump to the brim. On the other hand, some raisins have a similar appearance but are a brilliant yellow or even gold color. While you are out looking for them, your mind will be continually bouncing between the two of them, attempting to remember which one of them it is that you require. Were we missing something? 
golden raisins flavor
Is there a particular variety of grape that is utilized in the making of golden raisins as opposed to the more typical brown raisins? The question that has to be answered is whether or not this would change the flavor. Which ones — the brown or the golden — have you washed, and which ones — the brown or the golden — have you baked? What kind of impact would that have on my recipe? Because the two raisins are conceptually equivalent to one another, we are fortunate to be facing a first-world problem. They are virtually indistinguishable given that they originate from the same grape (though this is not always the case) and go through the same stages of processing, except for one stage known as "bleaching." Even though the differences aren't huge, having a solid understanding of them can make it easier for you to choose between them the next time you're confronted with them. Grapes were the ancestors of all raisins. Because there are so many varieties of grapes, it is possible to make a wide variety of products from grapes, including wine, juice, raisins, and table grapes. The Thompson seedless grape is a common selection when it comes to the production of raisins. To manufacture raisins, grapes are dried after harvest. The result is that they experience a significant loss of weight and begin to shrivel as a consequence of this. When it has finished drying, a raisin will have less than 15% of the moisture that is present in fresh grapes. preserving technique or method- Grapes, in addition to being fermented into wine and aged for consumption at a later time, can also be dried and processed into raisins and kept for consumption at a later time. Grapes have a shelf life of only a few days, even when carefully maintained, whereas raisins can be stored for several months. Raisins do not support the growth of the vast majority of bacteria and mold due to their extremely low moisture content. However, raisins only have a water activity of between 0.5 and 0.6, whereas grapes have a water activity of above 0.9. (and differs per variety and processing parameters). In a few weeks, you can get a batch of raisins completely dry using nothing but the heat from the sun and no other source of energy. The raisins are dried by being spread out in a single layer on mats or beds; following this process, they are ready to be put away or processed after a couple of weeks. During the drying process, raisins experience not only a reduction in moisture content but also a transformation in both their taste and their consistency. The heat of the sun speeds up a sequence of chemical reactions that cause the raisins to turn brown. 
golden raisins turned brown
These reactions cause the raisins to change color. One of these reactions involves an enzymatic browning process, similar to the one that happens when apples or bananas are cut. In this particular instance, the enzyme PPO is the catalyst that kicks off the reaction (polyphenol oxidase). The final color of the raisins may end up looking different from batch to batch due to the inherent randomness of the sun drying process. When raisins are dried at higher temperatures, they become darker brown, whereas raisins that are dried at lower temperatures remain lighter in color. In the process of turning grapes into raisins, the grapes may be exposed to the sun, but the manufacturers may also use other drying methods, such as mechanical drying. A pre-treatment is applied to the raisins before the drying process begins. This pre-treatment causes the skin to exude additional moisture, which facilitates the drying process. A soak in an alkaline solution is one of the potential treatments for the condition. After undergoing the necessary preparation, the drying process for raisins takes place in tunnels with airflow. The drying process for these raisins only takes two days, rather than the several weeks that are typically required. No matter how you dry them, raisins will always end up turning brown in the end. For the raisins to keep their brilliant golden color, they need to be treated with sulfur dioxide (SO2). 
golden raisins benefits
Sulfur dioxide brings an immediate halt to the chemical events that are responsible for browning. It is known that the PPO enzyme is completely and permanently rendered inactive as a result of this, even though the particular process and response remain unknown. Even though sulfur dioxide (or sulfite) is used to keep the golden raisins their distinctive color, there shouldn't be any discernible difference in either the taste or the look of the two types. If you dry each using the same technique, you will end up with results that are almost the same. Raisins can have a range of different textures, depending on the type of grape that was used to make them and the process that was used to dry them. Because golden raisins must undergo this one-of-a-kind process, conventional raisins will almost invariably be dried using mechanical means. These processes can have two quite different effects on the consistency of the dried fruit known as raisins. There will be a variety of changes in the appearance of the raisins; some will become plumper, while others will dry out or even caramelize (if the temperature was high enough).! When raisins are kept in storage for extended periods, the rind of the raisin may become covered with a white covering that is crispy. These sugary nibbles with a crunch are risk-free to consume. The amount of sugar that is contained in a raisin accounts for more than half of its total weight. When exposed to an adequate amount of moisture, the sugars included in the raisin will dissolve. Despite this, some of the sugars may crystallize if the raisin's exterior is allowed to dry out for a lengthy period (the same thing happens when you bake a cranberry pie and get that satisfying crunch). On the surface of the raisins, you'll notice that little white crystals have begun to develop. Adding a drop of water to the area that appears to be white is a simple and speedy method for determining whether or not the item in issue is, in fact, a crystal. In a very short amount of time, the sugars will begin to decompose. 