Effect of bottle colour and storage conditions on browning of orange wine

Selli S. , Canbaş A., Unal U.

NAHRUNG-FOOD, vol.46, no.2, pp.64-67, 2002 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 2
  • Publication Date: 2002
  • Title of Journal : NAHRUNG-FOOD
  • Page Numbers: pp.64-67


We investigated the effect of bottle colour, storage temperature and storage time on the browning of orange wine. Kozan orange variety was used for the production of wine. The fermentation was performed spontaneously at 20degreesC. The wine was bottled in three differently coloured bottles: clear white. green and brown. Then each was dividid into two parts: one part was stored at 13-14 degreesC in the cellar and the other at 23-26 degreesC in the laboratory for 150 days. During the storage, browning index and ascorbic acid content of the wines ere measured at day 0, 75 and 150, The results showed that the use of brown bottles and the short-time storage reduced the browning in orange wines, however, storage at two different temperatures did not significantly affect the browning index.