The Variation in the Color Due to Copigmentation in Young Cabernet Sauvignon Wines
Joanne Levengood, Roger B. Boulton
ACS symposium series
Abstract
This study measured the variation in the color due to copigmentation in 69 Cabernet Sauvignon wines from 12 wineries in the Napa Valley of California. The range in the level of color due to copigmentation is almost three-fol and the wine color is more strongly correlated with this form than either the total anthocyanin or polymeric pigment contributions. An analysis of the variation in color due to copigmentation found that among several reported viticultural measures (crop level, vine age, Brix at harvest, irrigation frequency, vine vigor and vine age) together could only account for 37% of the total variation. A similar set of winemaking variables (prefermentation, fermentation and extended contact times, sulfur dioxide addition, fermentation temperature) could only explain 34% of the variation. Together these viticultural and enological measures explained 66% of the total variation. The wide variation between wines from the same winery suggests that variation in initial composition influences the levels of this color contribution in young wines more than does the winery contacting practices.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
viticultural and enological measures explain 66% of total variation in copigmentation
“Together these viticultural and enological measures explained 66% of the total variation”
winemaking variables explain 34% of total variation in copigmentation
“A similar set of winemaking variables (prefermentation, fermentation and extended contact times, sulfur dioxide addition, fermentation temperature) could only explain 34% of the variation”
winemaking variables explain 34% of total variation
“A similar set of winemaking variables (prefermentation, fermentation and extended contact times, sulfur dioxide addition, fermentation temperature) could only explain 34% of the variation”