Spectrophotometric study of wine color evolution

The color evolution of malvidin-3-O-glucoside (Mv-3-O-glc), elicited by caffeic acid (CAF), (+)-catechin (CA), or syringic acid (SI) in model wine solution, was spectrophotometrically monitored over 12 months of storage, considering different malvidin-to-polyphenol molar ratios (1:1 to 1:20) and pH values (2.8–3.6). The dataset belongs to a comprehensive study aimed at modelling the copigmentation onset and its impact on the color of red wines.

本数据集源自一项旨在建模共着色作用（copigmentation）起始过程及其对红葡萄酒色泽影响的综合研究。该研究在模拟葡萄酒溶液中，考察了咖啡酸（caffeic acid，CAF）、(+)-儿茶素（(+)-catechin，CA）或丁香酸（syringic acid，SI）对锦葵素-3-O-葡萄糖苷（malvidin-3-O-glucoside，Mv-3-O-glc）色泽演化的诱导效应：在12个月的储存周期内，通过分光光度法对其进行监测，实验同时设置了不同的锦葵素-多酚摩尔比（1:1至1:20）与pH值（2.8~3.6）梯度。