Abstract
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.
- Received June 1985.
- Copyright 1986 by the American Society for Enology and Viticulture
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Vol 37 Issue 2
