Abstract
Observations of changing colour composition and phenolic content of two new red wines were made during the 12-month -period after vintage. Spectral data were plotted with reference to two storage temperatures (3 and 25 °C), storage under nitrogen and under air headspace, pasteurised and non-pasteurised wines, cold-stabilised and non cold-stabilised wines. Progressive formation of polymeric pigments occurred under nitrogen headspace with much faster reaction rates at 25 °C. The presence of oxygen increased rate of change in colour composition, but data points were erratic. Pasteurisation had no influence on phenolic ageing reactions, nor did prior cold-stabilisation. Two types of phenolic condensation reactions during normal wine ageing are indicated. Interpretations suggest the feasibility of accelerating red wine maturation, while at the same time directing phenolic ageing reactions along controlled lines.
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