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

Name: Effects of phenolic content on the oxidative evolution of model rosé wines
Keywords: Wine color, rosé wine, color measurement, color evolution, tannins, anthocyanin, spectrophotometric analyses, HPLC analyses

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]

Save citation

Cited by

Full text available as:

	Spreadsheet (Oxidative-evolution_model-rose-wines) License: Creative Commons: Attribution 4.0 (CC BY 4.0) Download (150kB)
	Text(rtf) (Oxidative-evolution_model-rose-wines-README) License: Creative Commons: Attribution 4.0 (CC BY 4.0) Download (140kB)

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.

Abstract

Document type

Dataset

Creators

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