Figures & data
Table 1 Initial colour parameters of the rosé wine studied (colour intensity, colour hue, total anthocyanins content, total polyphenols content, tri-chromatic parameters L*, a*, b*, and chemical age)
Table 2 Code numbers used for the different treatments of the rosé wines
Table 3 Observations on the colour parameters (total anthocyanins content, total polyphenols content, chemical age) of rosé wines stored under different conditions for 582 days
Figure 1 Changes in levels of anthocyanins during the storage of rosé wine for 582 days (measured by the method from Somers and Evans[Citation13]) (45T—darkness, 45°C; 3Z—fluorescent lamp, 3°C; 3T—darkness, 3°C; 25Z—fluorescent lamp, 25°C; 25UV—UV lamp, 25°C; 25T—darkness, 25°C; 25K—nonstop daylight, 25°C; 25D—daylight, 25°C).
![Figure 1 Changes in levels of anthocyanins during the storage of rosé wine for 582 days (measured by the method from Somers and Evans[Citation13]) (45T—darkness, 45°C; 3Z—fluorescent lamp, 3°C; 3T—darkness, 3°C; 25Z—fluorescent lamp, 25°C; 25UV—UV lamp, 25°C; 25T—darkness, 25°C; 25K—nonstop daylight, 25°C; 25D—daylight, 25°C).](/cms/asset/c67f9c55-5d61-49fb-8262-b348c6a8be76/ljfp_a_511751_o_f0001g.gif)
Figure 2 Changes in the colour parameter CIE L* during the storage of rosé wine for 582 days (45T—darkness, 45°C; 3Z—fluorescent lamp, 3°C; 3T—darkness, 3°C; 25Z—fluorescent lamp, 25°C; 25UV—UV lamp, 25°C; 25T—darkness, 25°C; 25K—nonstop daylight, 25°C; 25D—daylight, 25°C).
Figure 3 Changes in the colour parameter CIE b* during the storage of rosé wine (45T—darkness, 45°C; 3Z—fluorescent lamp, 3°C; 3T—darkness, 3°C; 25Z—fluorescent lamp, 25°C; 25UV—UV lamp, 25°C; 25T—darkness, 25°C; 25K—nonstop daylight, 25°C; 25D—daylight, 25°C).
Figure 4 Principal components analysis of the colour parameters of stored rosé wines (A—Original sample; B—storage in darkness at 3°C; C—storage under different light conditions at 3°C; D—storage for 69 days (main part of samples); E—storage at 45°C; F—storage for 582 days).
Figure 5 μLC/MS analysis of malvidin-3-glucoside and the hydrated form of malvidin or the related chalcone (sample of rosé wine stored for 582 days at 25°C in darkness).
Figure 6 MS/MS spectra of the hydrated form of malvidin or the related chalcone (sample of rosé wine stored for 582 days at 25°C in darkness).
Figure 7 Effect of different storage conditions on anthocyanins and their degradation (45T—darkness, 45°C; 3Z—fluorescent lamp, 3°C; 3T—darkness, 3°C; 25Z—fluorescent lamp, 25°C; 25UV—UV lamp, 25°C; 25T—darkness, 25°C; 25K—nonstop daylight, 25°C; 25D—daylight, 25°C) (Mv-3-Gl–Malvidin-3-glukoside; Pn-3-Gl–Peonidin-3-glukoside; Pt-3-Gl–Petunidin-3-glukoside; Mvd-chalcone–Malvidin chalcone).
Figure 8 Structures of the pyranoanthocyanins studied.
Figure 9 μLC/MS analysis of pyranoanthocyanins (sample of rosé wine stored for 582 days at 25°C in darkness).
Figure 10 MS/MS spectra of identified pyranoanthocyanins (sample of rosé wine stored for 582 days at 25°C in darkness).
Figure 11 Effect of different storage conditions on the formation of pyranoanthocyanins (45T—darkness, 45°C; 3Z—fluorescent lamp, 3°C; 3T—darkness, 3°C; 25Z—fluorescent lamp, 25°C; 25UV—UV lamp, 25°C; 25T—darkness, 25°C; 25K—nonstop daylight, 25°C; 25D—daylight, 25°C).
