Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines

• Published in: Food chemistry Vol. 272; pp. 329 - 336
• Main Authors: Rivero, Francisco J., Jara-Palacios, M. José, Gordillo, Belén, Heredia, Francisco J., González-Miret, M. Lourdes
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.01.2019
• Subjects: Color; Copigmentation; Fermentation; Gallic Acid - analysis; Overripe grapes; Phenolic composition; Phenols - analysis; Post-fermentative maceration; Red wine color; Seeds - chemistry; Seeds - growth & development; Vitis - chemistry; Vitis - growth & development; Wine - analysis; Wine - microbiology; Copigmentation; Post-fermentative maceration; Overripe grapes; Red wine color; Phenolic composition

•Adding overripe seeds at post-fermentative stages modulated the copigmentation equilibria.•Differential Tristimulus Colorimetry assessed the improving effects on the wine color.•Double addition of seeds led to higher-stable wine color, darker, more vivid and bluish-hues. With the purpose of modulat...