Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine
✍ Scribed by Bakker, J; Bridle, P; Bellworthy, S J; Garcia-Viguera, C; Reader, H P; Watkins, S J
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 208 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Red wines were made during 1992 from V itis vinifera var Roriz grapes using a high and a low level of extraction and three levels of total sulphur dioxide (0, 75 and 150 mg kg~1). From this single experiment, the e †ects of SO 2 total and extraction on anthocyanin composition and colour were observed SO 2 by HPLC, spectrophotometry and tristimulus colorimetry. High extraction produced a wine with more total pigments and total phenols than low extraction and increased the amount of organic acids extracted during fermentation. More anthocyanins were extracted with increasing levels. On maturation, all wines SO 2 lost colour and increased in brownness. Wines made without browned more SO 2 than the wines made with
The anthocyanins normally present in wines SO 2 . were all rapidly lost to trace levels at 24 months. Vitisin A, a more stable and highly coloured anthocyanin than malvidin 3-glucoside, showed a slower decrease in concentration than malvidin 3-glucoside and contributed signiÐcantly to the wine colour during aging. At the Ðrst analysis, the wines made without had a higher percentage colour due to polymers than the wines made with SO 2 Polymerisation progressed during maturation, although the initial di †er-SO 2 . ences were maintained. Sensory analysis after 6 and 18 months storage by expert tasters revealed di †erences mainly related to the colour attributes, indicating that when wines are made using modern hygienic techniques, total has a negligi-SO 2 ble e †ect on aroma and Ñavour attributes.
1998 Society of Chemical Industry.