PT  - JOURNAL ARTICLE
AU  - H. W. Berg
AU  - M. A. Akiyoshi
TI  - On the Nature of Reactions Responsible for Color Behavior in Red Wine: A Hypothesis
AID  - 10.5344/ajev.1975.26.3.134
DP  - 1975 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 134--143
VI  - 26
IP  - 3
4099  - http://www.ajevonline.org/content/26/3/134.short
4100  - http://www.ajevonline.org/content/26/3/134.full
SO  - Am J Enol Vitic.1975 Jan 01; 26
AB  - This study sought insights on why color increases on aging more frequently in ports than in dry red wines, and also why spectral color changes occur without any corresponding change in either pH or anthocyanin content. Sugars, alcohol, and acetaldehyde were all found to enhance the color, and the color phenomenon in ports is attributed to those compounds. That does little to inform us of the mechanisms responsible, however. The color response to pH was used to follow changes in the two species of anthocyanins, one of which is pH-responsive and the other not. From this was developed a hypothesis for the observed color changes.