The color of red wines
Factors that interfere during winemaking
Keywords:
winemaking, sulfiting, colour indexAbstract
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.
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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Copyright (c) 1996 Jean Pierre Rosier, Clodenir Megiolaro; Susila Catalan (Metadados autor)
This work is licensed under a Creative Commons Attribution 4.0 International License.
