This research studied the impact of bottle colour, light exposure and temperature on rosé wine quality.
Four rosé wines with different organoleptic characteristics and chemical composition (colour, phenolic, sugar and alcohol content) were bottled in clear and green bottles and stored under three different light conditions (darkness, fluorescent bulb and cool white LED bulb) at cellar (15°C) and room temperature (20°C). Colour, basic chemical analysis, aroma profile, phenolics and reductive compounds were determined after 0, 3 and 6 months of storage.
