Color of Rosé wines is an important criterion for consumer choice.
This color depends on the concentration of anthocyanins and also of other pigments derived from them.
Production conditions (grape variety, winemaking) and storage conditions have an impact on the polyphenol composition, in particular on anthocyanins and other pigments which can be formed by complex chemical reactions.
In this work, the effect of conditions of wine storage in tank (temperature, level of sulfite, oxygen exposure) on the color and phenolic composition of Rosé wines was investigated.
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