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Am. J. Enol. Vitic. 26:3:134-143 (1975)
Copyright © 1975 by the American Society for Enology and Viticulture.
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On the Nature of Reactions Responsible for Color Behavior in Red Wine: A Hypothesis

H. W. Berg 1 and M. A. Akiyoshi 1

1 Department of Viticulture and Enology, University of California, Davis.

This study sought insights on why color increases on aging more frequently in ports than in dry red wines, and also why spectral color changes occur without any corresponding change in either pH or anthocyanin content. Sugars, alcohol, and acetaldehyde were all found to enhance the color, and the color phenomenon in ports is attributed to those compounds. That does little to inform us of the mechanisms responsible, however. The color response to pH was used to follow changes in the two species of anthocyanins, one of which is pH-responsive and the other not. From this was developed a hypothesis for the observed color changes.

Accepted on July 30, 1975






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Copyright © 1975 by the American Society for Enology and Viticulture.