RT Journal Article SR Electronic T1 Effects of Acetaldehyde and Tannins on the Color and Chemical Age of Red Muscadine (Vitis rotundifolia) Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 163 OP 165 DO 10.5344/ajev.1986.37.2.163 VO 37 IS 2 A1 C. A. Sims A1 J. R. Morris YR 1986 UL http://www.ajevonline.org/content/37/2/163.abstract AB A red muscadine wine treated with 300 or 600 mg/L acetaldehyde had less browning, greater color intensity, and greater chemical age (levels of anthocyanin-tannin polymerization) than an untreated wine. Tannic acid had no major effect on browning or chemical age, but increased color intensity as compared to the control. A commercial "tannin" increased browning slightly, but did not affect color intensity or chemical age.