%0 Journal Article %A L. Federico Casassa %A Landon S. Keirsey %A Maria S. Mireles %A James F. Harbertson %T Cofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle Aging %D 2012 %R 10.5344/ajev.2012.12040 %J American Journal of Enology and Viticulture %P ajev.2012.12040 %X Cofermentation of Syrah (Sy) with additions of 5, 10, and 20% (by weight) of the white variety Viognier (Vg) was followed during winemaking and up to 580 days post-pressing to assess the effect of Vg additions on the chromatic and phenolic composition of the wines. Additions of 10 and 20% Vg lowered most of the chromatic parameters. At day 580, no differences were observed for tannins and iron reactive phenolics among the wines. Analysis of anthocyanins and flavonols uncovered no differences between 100% Sy and 5% Vg wines but the 20% Vg wines had lower concentrations of anthocyanins and flavonols, suggesting possible dilution of these phenolics. These results suggest that additions of Vg at the rates studied here do not improve the phenolic composition nor enhance the color stability of the final wines. %U https://www.ajevonline.org/content/ajev/early/2012/08/16/ajev.2012.12040.full.pdf