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Effects of Acetaldehyde and Tannins on the Color and Chemical Age of Red Muscadine ( Vitis rotundifolia ) Wine

1986; American Society for Enology and Viticulture; Volume: 37; Issue: 2 Linguagem: Inglês

10.5344/ajev.1986.37.2.163

1943-7749

Charles A. Sims, J. R. Morris,

Phytochemicals and Antioxidant Activities

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.