Abstract
Spectral color behavior during fermentation and aging is materially affected by the quantity of sulfur dioxide added and by the alcohol content of the must at the time of screening. Non-fermented wines produced by fortification of must differ markedly in color behavior from those produced by fermentation.
Fermentation of colored juices is responsible for shifts in the color equilibrium and for losses in both anthocyanogen and anthocyan content.
Aging reverses the shift in color equilibrium.
The anthocyanogen and anthocyan content of aged wines reflects production practices.
- Copyright 1962 by the American Society for Enology and Viticulture
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