Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time
- 10 February 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (3) , 736-741
- https://doi.org/10.1021/jf9902548
Abstract
The purpose of this work was to determine the influence of vinification technique (maceration temperature and clarification method), storage temperature, and length of storage time on the phenolic compounds and color of young red wines. Multivariate analysis of variance and principal component analysis pointed to significant differences among all of the variables according to vinification technique and length of storage time. Storage temperature did not cause significant differences between some of the variables. The best color characteristics were obtained when low-temperature maceration wines were clarified with polyvinylpyrrolidone. Color quality also improved with lower storage temperature. Keywords: Color; phenolic compounds; red wine; multivariate analysisKeywords
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