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
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.
Vol 37 Issue 2
Jump to section
Related Articles
Cited By...
More from this TOC section
Similar Articles
