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.
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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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