Date of Graduation
Fall 2011
Degree
Master of Science in Plant Science (Agriculture)
Department
College of Agriculture
Committee Chair
Martha Wilkerson
Abstract
The formation of polymeric pigment in red wines is hindered by sulfur dioxide. Therefore, it is often advised to keep sulfur dioxide levels relatively low during the aging of red wines. This can be problematic with many red wines as it does not allow for enough sulfur dioxide for microbial stability. Chambourcin wines typically have low levels of tannin which reduces the amount of polymeric pigment produced. This research project compared the color development of a Chambourcin wine in 30 gal polyethylene wine maturation tanks over a nine month period while maintaining either 20 or 60 mg/L sulfur dioxide. A control treatment using glass carboys and 60 mg/L sulfur dioxide was also included. Treatments were compared for polymeric pigment formation, tannin levels, and color stability. High sulfur dioxide levels hindered polymeric pigment formation but the stability of red wine color was not impacted.
Keywords
tannin, chambourcin, polymeric pigment, sulfur dioxide, wine color
Subject Categories
Plant Sciences
Copyright
© Lucas Dmitry Snodgrass
Recommended Citation
Snodgrass, Lucas Dmitry, "The Effect of Sulfur Dioxide on the Color Development of Chambourcin Wine" (2011). MSU Graduate Theses. 1720.
https://bearworks.missouristate.edu/theses/1720
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