Influence of temperature on anthocyanin stability in red wine
1995
Malik, F. | Usakova, A. | Drdak, M. (Slovenska Technicka Univ., Bratislava (Slovakia). Chemickotechnologicka Fakulta)
Decrease of total anthocyanins in 26 Slovak and Moravian red wine samples was investigated over a two months aging process. The highest loss of anthocyanins, from 289.0 to 60.9 mg.l** (-1), was registered in sample St. Laurent (Znovin, a.s., Znojmo-Satov) at 28 deg C , the least loss in the sample St. Laurent (VinoProdukt a.s., Bratislava-Raca) from 292.4 to 140.7 mg.l** (-1). The concentration of total anthocyanins in the experimental samples of red wine was in the range of 147.7 mg.l** (-1) (Levicka Frankovka, Vino, s.p. Nitra) and 866.8 mg.l** (-1) (Alibernet, VinoProdukt, a.s. Bratislava-Raca).
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