![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Color is one of the most important factors in the quality assessment of red wine. Polyphenolic compounds, located in the skin and seeds of grapes, are responsible for the color of both the fruit and the wine produced from that fruit. In the present research, the level of phenolic maturity of Monastrell and Tempranillo grapes at their time of arrival to the winery was investigated. To this end, parameters defining color and polyphenol content in wines produced from these grapes were contrasted with parameters typically associated with general and phenolic grape maturity. The main aim of this research was to uncover the nature of the relationship between these parameters, such that, by knowing the characteristics of the grapes, predictions could be made regarding the characteristics of the resulting wine. The capacity to objectively assess and predict the potential quality and enological fitness of a given lot of Monastrell and Tempranillo grapes would greatly facilitate selection of the style of vinification best suited to this fruit.