Abstract
A study was designed to compare the color components and color stability of red wine from Noble (Vitis rotundifolia) and Cabernet Sauvignon (Vitis vinifera) at four pH levels (2.8, 3.0, 3.3, 3.8). Noble browned to a much greater extent and lost more color after 10 and 16 months than did Cabernet, and Noble did not increase in chemical age (level of polymeric anthocyanin) to nearly the extent that Cabernet did. This lack of anthocyanin-tannin polymerization in Noble seems to be responsible for the color instability. A higher pH resulted in greater browning and color loss in both species, but in Noble to a greater extent than in Cabernet. Greater anthocyanin-tannin polymerization was probably responsible for the greater color stability at lower pH.
- Received May 1984.
- Copyright 1985 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.