Chromatic characteristics of the studied wines after 15 days of maceration and at the end of alcoholic fermentation and malolactic fermentation.
| TPwinea | Tannins (mg/L) | CI | Tint | Y (%) | R (%) | B (%) | Aacet | A20 | ASO2 | CA (%) | FA (%) | PA (%) | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| aAbbreviations: TPwine: total phenols; CI: color intensity; %Y, %R, %B: percentages of yellow, red, and blue color, respectively, Aacet: absorbance at 520 nm after addition of acetaldehyde; A20: absorbance at 520 nm after a 20-fold dilution; ASO2: absorbance at 520 nm after addition of SO2; CA: fraction of color due to copigmentation; FA: fraction of color due to free anthocyanins; PA: fraction of color due to polymeric pigment. | |||||||||||||
| bDifferent letters within the same column indicate significant differences according to LSD (p < 0.05). | |||||||||||||
| After 15 days of maceration | |||||||||||||
| Monastrell-B | 50.1ab | 342.9a | 13.6a | 0.44b | 28.2b | 67.9e | 6.9a | 8.4a | 5.4a | 1.2a | 35a | 50c | 15b |
| Monastrell-J | 55.4b | 540.0b | 19.8b | 0.37ª | 25.2a | 63.9d | 7.8b | 10.9b | 6.7c | 1.2a | 39ab | 50c | 11a |
| C. Sauvignon | 84.7d | 848.8e | 21.4c | 0.46b | 28.2b | 61.2c | 10.5c | 14.8c | 8.2d | 2.4c | 42b | 42a | 17c |
| Syrah | 84.6d | 522.9c | 22.0c | 0.50c | 29.2c | 57.9b | 12.8e | 15.5d | 9.2e | 2.4c | 41b | 44ab | 16b |
| Merlot | 74.1c | 756.8d | 13.6a | 0.55d | 31.6d | 57.4a | 11.0d | 8.9a | 5.8b | 1.7b | 34a | 47bc | 18d |
| End of alcoholic fermentation | |||||||||||||
| Monastrell-B | 48.2a | 286.9a | 13.6a | 0.40a | 28.9b | 62.7d | 8.4b | 4.6a | 3.4a | 1.1a | 32b | 51b | 17b |
| Monastrell-J | 54.3b | 520.3c | 18.3b | 0.40a | 26.6a | 66.0e | 7.3a | 8.1b | 5.4b | 1.2b | 34c | 51b | 15a |
| C. Sauvignon | 85.49d | 880.8e | 19.1c | 0.50b | 29.9c | 59.2c | 10.9c | 15.7d | 10.4d | 3.3d | 34c | 45a | 21d |
| Syrah | 76.84c | 415.5b | 20.1d | 0.60c | 31.5d | 55.1b | 13.4e | 17.1e | 10.9e | 3.4e | 36d | 44a | 20c |
| Merlot | 75.27c | 832.8d | 13.3a | 0.71d | 34.1e | 53.9a | 12.0d | 8.6c | 6.6c | 2.2c | 23a | 51b | 26e |
| End of malolactic fermentation | |||||||||||||
| Monastrell-B | 45.1a | 341.1a | 12.9a | 0.61a | 33.3b | 55.5c | 11.2a | 6.6a | 5.6a | 2.4a | 15b | 49b | 35bc |
| Monastrell-J | 49.7b | 489.8b | 17.9b | 0.61a | 30.6a | 55.1c | 14.3c | 7.1a | 6.7b | 3.5c | 6a | 45ab | 49d |
| C. Sauvignon | 82.1d | 757.1c | 17.3b | 0.62a | 32.9b | 54.0b | 13.1b | 10.6c | 8.2c | 3.5c | 23c | 44ab | 33ab |
| Syrah | 75.3c | 308.8a | 18.2b | 0.65b | 33.8b | 51.3a | 14.9c | 12.1d | 8.4c | 3.5c | 30d | 40a | 29a |
| Merlot | 72.5d | 825.1d | 13.8a | 0.68b | 34.8c | 50.9a | 14.3c | 8.2b | 6.6b | 3.1b | 19bc | 43ab | 38c |