Evolution of red wines <p>I. Ambient influences on colour composition during early maturation</p>

Authors

  • T. C. Somers
  • M. E. Evans

DOI:

https://doi.org/10.5073/vitis.1986.25.31-39

Keywords:

red vine, maturation, pigment, phenol, post fermentation care, temperature, nitrogen, oxygen

Abstract

Observations of changing colour composition and phenolic content of two new red wines were made during the 12-month -period after vintage. Spectral data were plotted with reference to two storage temperatures (3 and 25 °C), storage under nitrogen and under air headspace, pasteurised and non-pasteurised wines, cold-stabilised and non cold-stabilised wines. Progressive formation of polymeric pigments occurred under nitrogen headspace with much faster reaction rates at 25 °C. The presence of oxygen increased rate of change in colour composition, but data points were erratic. Pasteurisation had no influence on phenolic ageing reactions, nor did prior cold-stabilisation.
Two types of phenolic condensation reactions during normal wine ageing are indicated. Interpretations suggest the feasibility of accelerating red wine maturation, while at the same time directing phenolic ageing reactions along controlled lines.

Downloads

Published

2015-12-16

Issue

Vol. 25 No. 1 (1986): VITIS

Section

Article

License

The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.