Effect of certain treatments to prevent or partially reverse the pinking phenomenon in susceptible white wines

Open Access

Table 6.

Spectrophotometric analyses of wine pigments and ANOVA – Tukey Test HSD, p < 0.05.

Wine samples (buffered pH = 3.6)	*Spectrophotometric analyses of wine pigments (10 mm cuvette)
	A	Cp, AU	P, AU	Cl, AU	TCP, AU	TP, AU	F, AU	TPI, AU
	Sauvignon blanc
SB_tank	n.d.	0.16^c	0.12^d	0.02	0.28^c	0.30^c	0.82^d	10.32^a
SB_bottle	n.d.	0.44^a	0.20^c	n.d.	0.64^a	0.64^a	0.93^a	10.08^d
SB_UVlight	n.d.	0.29^b	0.20^b	n.d.	0.49^b	0.49^b	0.86^c	10.15^c
SB_dark	n.d.	0.29^b	0.22^a	n.d.	0.50^b	0.50^b	0.89^b	10.20^b
	Chardonnay
CH_tank	n.d.	0.24^c	0.15^c	n.d.	0.38^d	0.38^d	1.10^c	12.62^b
CH_bottle	n.d.	0.35^a	0.22^a	n.d.	0.57^a	0.57^a	1.22^a	12.47^c
CH_UVlight	n.d.	0.21^d	0.21^b	n.d.	0.41^c	0.41^c	1.20^b	12.45^d
CH_dark	n.d.	0.29^b	0.20^b	n.d.	0.49^b	0.49^b	1.20^b	12.70^a

^∗

Results expressed as absorbance units, were: A – monomeric anthocyanins; Cp – copigmented anthocyanins; P – polymeric pigments; Cl – colourless anthocyanins; TCP – total coloured pigments; TP – total pigments; F – flavone cofactors; TPI – total polyphenol index.

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