ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Minimization of color degradation in blush wines was investigated. Cabernet Sauvignon wines produced with sulfur dioxide (SO2) at different levels (0, 30, 60, and 120 mg/L) added at crush and bottling were evaluated during 12 months of storage at 16C. Addition of SO2 at crush did not affect browning (absorbance at 420 nm) but increased red color (absorbance at 520 nm). As SO2 levels at bottling increased, browning and red color decreased. Prefermentation treatments (hyperoxidation, nitrogen sparging, and SO2 addition) and tannic acid addition at bottling in Cabernet Sauvignon, Delaware, and Noble blush wines stored at 16 and 37C were evaluated. Prefermentation treatments did not affect red color. Browning differences were observed in Cabernet Sauvignon but not in Delaware and Noble wines. In blush wines from all cultivars, as tannic acid levels increased, browning and red color increased. The prefermentation treatments can be used to minimize color degradation in the cultivars evaluated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.2003.tb00253.x
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