Abstract
Pinking is an infrequent but troublesome problem, where white wine turns pink after bottling, apparently from the oxidative exposure of the process. While the problem is not new, it is difficult to find reports describing curative treatments. Pinking can be prevented or cured by pre- or post-pinking treatment with polyvinylpolypyrrolidone (PVPP); combinations with bentonite or ascorbate make small changes to the effect. Because the chemical that is "pink" is unknown, it is difficult to understand and solve the problem, but a quick test for pinking potential would be useful.
Acknowledgments: The authors are grateful to International Specialty Products for financial support, to Raül Bobet of Torres S.A winery for the wine samples, and to Dr. J. Obiols from Institut Quimic de Sarrià.
- Copyright 2001 by the American Society for Enology and Viticulture
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