RT Journal Article
SR Electronic
T1 Color Behavior During Fermentation and Aging of Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 126
OP 132
DO 10.5344/ajev.1962.13.3.126
VO 13
IS 3
A1 H. W. Berg
A1 M. Akiyoshi
YR 1962
UL http://www.ajevonline.org/content/13/3/126.abstract
AB 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.