In this experiment, four red wines were produced in small fermenters. Partial least squares and correlation analysis were used to assess the data after looking at the basic physicochemical properties. The concentrations of Na, K, Ca, Zn, Mg, Fe, and phenolics were among these factors, along with the CIELab color parameters. The results showed that the four wines had the highest levels of K elements, particularly in Cabernet Sauvignon, and the highest levels of malvidin, a chemical that imparts color; Matheran had a much greater level of malvidin than the other wines. The four wines’ primary source of color was discovered to be petunidin, whereas catechins were determined to be the main source of secondary color. Cu and K displayed predominantly negative associations with the secondary color, whereas Ca and K had mostly positive correlations with the color-presenting component.
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