Model vine solutions: Caffeic acid is not an important factor in colour and composition changes during red wine aging

Authors

  • Johanna Bakker
  • A. Picinelli
  • P. Bridle
  • C. Garcia-Viguera

DOI:

https://doi.org/10.5073/vitis.1995.34.69-70

Keywords:

model wines, anthocyanins, acetaldehyde, catechin, SO2, caffeic acid, HPLC, colour measurements

Abstract

Research Note

The effect of caffeic acid and SO, on the interaction between malvidin 3-glucoside, (+)-catechin and acetaldehyde was investigated in model wine systems. Reactions were monitored by HPLC, spectrophotometry and tristimulus colorimetry. Caffeic acid had only a marginal effect on the reactions involving the other components in these model wine solutions.

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Published

2015-08-13

Issue

Vol. 34 No. 1 (1995): Vitis

Section

Article

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