Effects of phenolic content on the oxidative evolution of model rosé wines

Baris, Federico ; Castro Marin, Antonio ; Chinnici, Fabio (2024) Effects of phenolic content on the oxidative evolution of model rosé wines. University of Bologna. DOI 10.6092/unibo/amsacta/7705. [Dataset]

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	Foglio di Calcolo (Oxidative-evolution_model-rose-wines) Accesso riservato (solo Staff) fino al 15 Novembre 2024. Licenza: Creative Commons: Attribuzione 4.0(CC BY 4.0) Download (150kB) \| Richiedi una copia
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Abstract

The data set contains raw chemical data related to the color and oxidative evolution of 5 distinct model rosé wines (from very light to very dark rosé nuances) and stock solutions of grape tannins and oenocyanin, including spectrophotometric, colorimetric and chromatographic determinations performed on each experimental triplicate. Analysis carried out are: CIELAB parameters, Optical density, Folin Ciocalteu index, Total Anthocyanins, Phenols reactive to Vanillin, Total and reduced Fe, together with Anthocyanins separation and quantification by HPLC-DAD.

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Autore	Affiliazione	ORCID
Baris, Federico	Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna	0000-0003-2026-8031
Castro Marin, Antonio		0000-0002-8907-2291
Chinnici, Fabio	Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna	0000-0003-3874-0680