Abstract
Zweigelt 1987, a typical Austrian wine treated with wine additives such as sulphur dioxide,l-ascorbic acid and sorbic acid was stored for 77 days. All characteristic wine components were analysed during the storage period. Only changes in colour could be detected. The changes in the amount of anthocyanins and anthocyanidin chlorides were analysed. The results show that Zweigelt 1987 mixed with wine additives such asl-ascorbic acid or sorbic acid resulted in a larger loss in colour than untreated wine. The changes could be measured photometrically but they were invisible to the naked eye. Appropriate use of wine additives did not appear to deterioriate the ruby colour of young red wine during the period tested.
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