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The temperature and pH dependence of the color stability of a Hungarian red wine (Portugieser variety from Villány, Southern Transdanubia, Hungary) was investigated. Results show that both color intensity and pH were decreased by increasing temperature due to the dissociation of several phenolic OH groups. However, wine color intensity was increased upon addition of HCl even in the presence of additional...
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)...
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