Abstract
The objective of this study was to characterise oak-aged wines according to the ageing conditions by measuring colour and phenolic compounds, and to study the correlations between the studied variables to understand the relationship among them, and help to clarify some of the mechanisms involved in the modification of colour during wine ageing. The results show that the colour of aged wines can be mainly attributed to polymeric compounds and not to monomeric anthocyanins; the cluster analysis showed that the samples could be mainly separated as regards the age of the barrel. The discriminant analysis achieved a good sample separation regarding oak origin and barrel age.
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