Data related to the impact of oenological tannins on color and phenolics evolution of rosé wine

The dataset includes raw chemical information on eight commercial oenological tannins from grape, cherry, quebracho, acacia, tara, chestnut and oak. The study assessed their physicochemical properties, phenolic content and their role in influencing the color and phenolic stability of rosé wine during a 2 months period of oxidative storage. The main analyses included oxygen consumption, iron chelation and antioxidant activity of tannins solutions and color measurements conducted using CIELAB color space of rosé wines. High performance liquid chromatography (HPLC) was used to measure anthocyanin and low molecular weight phenolic content in rosé wine.

本数据集包含8种商用酿酒单宁的原始化学信息，这些单宁分别源自葡萄、樱桃、洋苏木、金合欢、塔拉、栗木与橡木。本研究对这些单宁的理化性质、酚类物质含量，以及它们在2个月氧化陈酿周期内对桃红葡萄酒色泽与酚类稳定性的影响进行了评估。主要分析内容包括单宁溶液的耗氧量、铁螯合能力与抗氧化活性，以及采用CIELAB色彩空间对桃红葡萄酒开展的色泽检测。本研究采用高效液相色谱（High Performance Liquid Chromatography, HPLC）对桃红葡萄酒中的花青素与低分子质量酚类物质含量进行测定。