The role of light, temperature and wine bottle colour on pigment enhancement in white wine

• Main Authors: Daniel Dias, Trevor Smith, Kenneth Ghiggino, Geoffrey Scollary
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: 2012
• Subjects: Beverage chemistry and beverage sensory science; Analytical chemistry not elsewhere classified; (+)-Catechin; (-)-Epicatechin; Bottle colour; Photo-degradation of wine; Riboflavin; White wine pigment development; Arctic; Flint
• Online Access: https://figshare.com/articles/journal_contribution/The_role_of_light_temperature_and_wine_bottle_colour_on_pigment_enhancement_in_white_wine/27480543

Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50 °C before enhanced pigmentation became apparent. It was found that ultraviolet and, t...