Abstract
This study measured the variation in the color due to copigmentation in 69 Cabernet Sauvignon wines from 12 wineries in the Napa Valley of California. The range in the level of color due to copigmentation is almost three-fol and the wine color is more strongly correlated with this form than either the total anthocyanin or polymeric pigment contributions. An analysis of the variation in color due to copigmentation found that among several reported viticultural measures (crop level, vine age, Brix at harvest, irrigation frequency, vine vigor and vine age) together could only account for 37% of the total variation. A similar set of winemaking variables (prefermentation, fermentation and extended contact times, sulfur dioxide addition, fermentation temperature) could only explain 34% of the variation. Together these viticultural and enological measures explained 66% of the total variation. The wide variation between wines from the same winery suggests that variation in initial composition influences the levels of this color contribution in young wines more than does the winery contacting practices.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
