Pinking in white wines - a review

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dc.contributor.authorNel, A. P.en_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.contributor.authorVan Jaarsveld, F. P.en_ZA
dc.date.accessioned2020-11-05T07:59:30Z
dc.date.available2020-11-05T07:59:30Z
dc.date.issued2020
dc.descriptionCITATION: Nel, A. P., Du Toit, W. J. & Van Jaarsveld, F. P. 2020. Pinking in white wines - a review. South African Journal of Enology and Viticulture, 41(2):151-157, doi:10.21548/41-2-3952.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractIn the late 1960s, a phenomenon was discovered in white wines. It was noted that certain white wines turned pink in the bottle. This phenomenon was dubbed as pinking. Research was done on the pinking to establish its cause and effect. Analysis of SO2, pH and polyvinyl polypyrrolidone (PVPP) showed that a minimum of 45 mg/L of SO2 were needed for the wine not to be susceptible to pinking. Tests on the decrease in pH showed that there was no increase in pink colour with a decrease in pH, which meant that monomeric anthocyanins were not the cause of pinking. Recent research claims that malvidin-3-Oglucoside is the most abundant monomeric anthocyanin found in pinked wines and could be the cause of pinking. This led to the theory that phenols contribute to pinking susceptibility, and this was accepted as fact in recent years. The establishment of a pinking assay in 1977 made the testing for pinking easier and cheaper for winemakers. The sales of PVPP increased as winemakers worked preventatively with their wine to decrease susceptibility to pinking. This review attempts to describe the history of pinking, the establishment of the assay, as well as to describe factors that could lead to pinking susceptibility in white wines.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3952
dc.description.versionPublisher's version
dc.format.extent7 pages : illustrations
dc.identifier.citationNel, A. P., Du Toit, W. J. & Van Jaarsveld, F. P. 2020. Pinking in white wines - a review. South African Journal of Enology and Viticulture, 41(2):151-157, doi:10.21548/41-2-3952
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/41-2-3952
dc.identifier.urihttp://hdl.handle.net/10019.1/108913
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.rights.holderSouth African Society for Enology and Viticulture
dc.subjectPink winesen_ZA
dc.subjectBlush winesen_ZA
dc.subjectRose winesen_ZA
dc.subjectGrape anthocyaninen_ZA
dc.subjectEnocyaninen_ZA
dc.subjectPhenolsen_ZA
dc.subjectVintnersen_ZA
dc.subjectWine makersen_ZA
dc.subjectWine and wine making -- Laboratory manualsen_ZA
dc.subjectWine and wine making -- Analysisen_ZA
dc.subjectWine pinkingen_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.titlePinking in white wines - a reviewen_ZA
dc.typeArticleen_ZA
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