The color of red wines

Factors that interfere during winemaking

Authors

  • Jean Pierre Rosier
    EPAGRI/Administração Regional de Caçador
  • Clodenir Megiolaro
    EPAGRI/Administração Regional de Caçador, Estação Experimental de Videira
  • Susila Catalan

Abstract

The color of wines, in addition to reflecting some qualitative characteristics, such as tactile sensations, age, and state of preservation, has great marketing importance, with consumers selecting wines according to their preferred color. The reduction in maceration time varies according to the type of grape and probably with the climatic conditions of each harvest. For the production of young wines, it has been observed that excessive maceration can reduce the intensity of color, and this finding meets the winemaker's anxiety to obtain wines that are more colorful, with a more stable color, less astringent, and in a shorter production time.

Author Biographies

  • Jean Pierre Rosier

    eng. agr., Ph.D., Cart. Prof. no 5.517-D, CREA-SC, EPAGRI/Administração Regional de Caçador, Estação Experimental de Videira

    • Clodenir Megiolaro

      técnico em Enologia, EPAGRI/Administração Regional de Caçador, Estação Experimental de Videira

      • Susila Catalan

        estudante de engenharia de alimentos da UFSC, estagiária da EPAGRI.

        References

        RIBEREAU-GAYON, J.; PEYNAUD, E.; RIBEREAU-GAYON, P.; SUDRAU, P.; Traité doenologie sciences et techniques du vin. Paris: Dunod, 1975. v.2, 556p.

        SUDRAU, P. Interpretation des courbes dabsortion des vins rouges. Ann. Technol. Agric., v.7, p.203-208, 1958.

        NEGUERUELA, A.I.; ECHAVARRI, J.F.; PEREZ, M.M. A study of correlation between enological colorimetric indexes and CIE colorimetrics parameters in red wines. American Journal of Enology and Viticulture, Davis, v.46, n.3, p.353-356, 1995.

        DELTEIL, D. Les macérations en rouge: Iart du détail. Revue des Oenologues, n.77, p.23-25, sep. 1995.

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