The Effect of Temperature on the Color of Red Wines

Zsuzsanna Czibulya, L. Kollár, Martin Pour Nikfardjam, S. Kunsági-Máté

Research output: Contribution to journalArticle

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Abstract

The effect of increased temperature on the color of red wines was studied due to its importance during storage and transport. The chemical reactions induced by elevated temperature were investigated by measuring the UV-VIS spectra. The temperature of the wines was increased from its common storage temperature (about 14 °C) to higher temperatures (t= 20 °C, 25 °C, 30 °C, 35 °C, and 40 °C) and the UV/VIS spectra were recorded during several hours. The spectral changes obtained indicate the presence of quasi-first-order chemical processes justifying determination of the activation energies using their temperature dependence. The determined decay values (Villányi Portugieser: EVPa,420 nm= 90.02 kJ/mol, EVPa,520 nm= 34.18 kJ/mol, EVPa,620 nm= 54.55 kJ/mol; half-life values of 46.5 d [25 °C] and 9.5 d [35 °C] at 420 nm; 4.67 d [25 °C] and 2.0 d [35 °C] at 520 nm; 9.5 d [25 °C] and 2.4 d [35 °C] at 620 nm; Bikatory wine: EBka,420 nm= 82.07 kJ/mol and half-life values of 41.35 d [25 °C] and 4.001 d [35 °C] at 420 nm) of these reactions highlight a considerable change in the quality of wines stored for a few hours at elevated temperatures. Depending on polyphenol composition the wines show different half-life with regard to their color stability and browning reactions. Higher polyphenolic content helps to stabilize the wine against detrimental temperature effects.

Original languageEnglish
JournalJournal of Food Science
Volume77
Issue number8
DOIs
Publication statusPublished - Aug 2012

Fingerprint

Dilatation and Curettage
Wine
red wines
Color
Temperature
color
wines
temperature
half life
Half-Life
polyphenols
Chemical Phenomena
wine quality
Maillard Reaction
chemical reactions
activation energy
Polyphenols
storage temperature
deterioration

Keywords

  • Absorption
  • Anthocyanin
  • Polyphenols
  • Wine

ASJC Scopus subject areas

  • Food Science

Cite this

The Effect of Temperature on the Color of Red Wines. / Czibulya, Zsuzsanna; Kollár, L.; Pour Nikfardjam, Martin; Kunsági-Máté, S.

In: Journal of Food Science, Vol. 77, No. 8, 08.2012.

Research output: Contribution to journalArticle

Czibulya, Zsuzsanna ; Kollár, L. ; Pour Nikfardjam, Martin ; Kunsági-Máté, S. / The Effect of Temperature on the Color of Red Wines. In: Journal of Food Science. 2012 ; Vol. 77, No. 8.
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