Table 2.
Color density and hue of wines made with different CS durations at the end of CS, the end of alcoholic fermentation (AF), and in bottled wines.
| Absorbance Unit (AU) | Cold Soak Duration | |||||
|---|---|---|---|---|---|---|
| 0 Day | 1 Day | 4 Days | 7 Days | 10 Days | ||
| Color density (420 + 520 + 620 nm) | End of CS | − | 0.97 ± 0.21c | 2.51 ± 0.46b | 3.41 ± 0.33ab | 4.14 ± 0.15a |
| End of AF | 7.68 ± 0.09a | 8.26 ± 0.56a | 7.88 ± 0.22a | 7.64 ± 0.06a | 8.23 ± 0.37a | |
| Bottle | 6.96 ± 0.12a | 7.22 ± 0.42a | 7.12 ± 0.24a | 6.76 ± 0.17a | 7.37 ± 0.06a | |
| Hue (420/520 nm) | End of CS | − | 0.86 ± 0.15a | 0.42 ± 0.01ab | 0.49 ± 0.01b | 0.51 ± 0.02ab |
| End of AF | 0.47 ± 0.01b | 0.49 ± 0.02ab | 0.48 ± 0.02ab | 0.54 ± 0.02a | 0.51 ± 0.02ab | |
| Bottle | 0.73 ± 0.01a | 0.72 ± 0.01a | 0.72 ± 0.02a | 0.72 ± 0.01a | 0.72 ± 0.01a | |
Notes: Means ± SD followed by same letter within the same row indicates no significant difference (p < 0.05, n = 3). (−): no analysis as there is no end of CS for non-CS treatment.