A Comparison of the Color Components and
نویسنده
چکیده
A study was designed to compare the color components and color stability of red wine from Noble (Vitis rotundifolia) and Cabernet Sauvignon (Vitis vinifera) at four pH levels (2.8, 3.0, 3.3, 3.8). Noble browned to a much greater extent and lost more color after 10 and 16 months than did Cabernet, and Noble did not increase in chemical age (level of polymeric anthocyanin) to nearly the extent that Cabernet did. This lack of anthocyanin-tannin polymerization in Noble seems to be responsible for the color instability. A higher pH resulted in greater browning and color loss in both species, but in Noble to a greater extent than in Cabernet. Greater anthocyanin-tannin polymerization was probably responsible for the greater color stability at lower pH.
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