MINIMIZING COLOR DEGRADATION IN BLUSH WINES¹

Abstract

Minimization of color degradation in blush wines was investigated. CabernetSauvignon wines produced with sulfur dioxide (SO3 at diflerent levels (0, 30. 60, and 120 mg/L) added at crush and bottling were evaluated during 12 months of storage at 16C. Addition of SO, at crush did not affect browning (absorbance at 420 nm) but increased red color (absorbance at 520 nm). As SO, levels at bottling increased, browning and red color decreased. Prefennentation treatments (hyperoxidation, nitrogen sparging. and SO, addition) and tannic acid addition at bottling in Cabernet Sauvignon, Delaware, and Noble blush wines stored at 16 and 37C were evaluated. Prefennentation treatments did not affect red color. Browning differences were observed in Cabernet Sauvignon but not in Delaware and Noble wines. In blush wines from all cultivars, as tannic acid levels increased, browning and red color increased. The prefennentation treatments can be used to minimize color degradation in the cultivars evaluated.

Influence of Ethanethiol in Antioxidant Activity and in Total Phenolics Concentration of Wines. Comparative Study against Control Samples

“…Furthermore, they can participate in many reactions leading the formation of undesirable species that affect the final quality of wines (Hatfield et al . ). Among them, H 2 S and mercaptans are formed during alcoholic fermentation (Green et al .…”

“…In order to avoid the natural oxidation of wines, sulfites and sulfur dioxide are normally used as preservatives since they also act as disinfectant, antiseptic, antibacterial and bleaching agent (Bronner and Beecher 1995;Jacobson 2006). Furthermore, they can participate in many reactions leading the formation of undesirable species that affect the final quality of wines (Hatfield et al 2002). Among them, H2S and mercaptans are formed during alcoholic fermentation (Green et al 2011), although these sulfur compounds can also occur naturally in wines (Oliveira et al 2011).…”