AI Article Synopsis
- The study evaluates how different factors (like oxygen levels, wood type, and maceration time) affect the aging of red wines, specifically their phenolic and color characteristics.
- The findings show that adjusting these factors can change the levels of specific compounds, like anthocyanins and flavan-3-ols, which are directly related to the wine's color.
- The research highlights a new approach to crafting wines with desired color traits, a subject that hasn't been extensively explored before using detailed experimental methods.
Article Abstract
The aim of the present work was to evaluate the effect of the main factors conditioning accelerated ageing processes (oxygen dose, chip dose, wood origin, toasting degree and maceration time) on the phenolic and chromatic profiles of red wines by using a multivariate strategy based on experimental design methodology. The results obtained revealed that the concentrations of monomeric anthocyanins and flavan-3-ols could be modified through the application of particular experimental conditions. This fact was particularly remarkable since changes in phenolic profile were closely linked to changes observed in chromatic parameters. The main strength of this study lies in the possibility of using its conclusions as a basis to make wines with specific colour properties based on quality criteria. To our knowledge, the influence of such a large number of alternative ageing parameters on wine phenolic composition and chromatic attributes has not been studied previously using a comprehensive experimental design methodology.
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| http://dx.doi.org/10.1016/j.foodchem.2014.05.016 | DOI Listing |
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