Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 8, Pages 892-899Publisher
WILEY
DOI: 10.1111/j.1365-2621.2005.01132.x
Keywords
ageing in bottle; CIELAB variables; colorimetric indices; red wine colour
Categories
Ask authors/readers for more resources
The colour characteristics of red wines from Vitis vinifera L. cv Tempranillo, Graciano and Cabernet Sauvignon (vintage 2000) from Navarra (Spain), was studied during 26 months of ageing in bottle through the evaluation of the wine visible spectrum and of several colorimetric indices (colour intensity, %red, %yellow, %blue, %dA and tint) and CIELAB variables (L*, C*, h, a* and b*). During ageing in bottle, the spectrum of Tempranillo wine (pH 4.3) mainly changed in the absorbance range between 420 and 500 nm, whereas Graciano (pH 3.5) and Cabernet Sauvignon (pH 3.6) wines registered a decrease in absorbance in the interval between 500 and 560 nm. The time course of the different wine colour parameters was found to fit either a second-order polynomium or a linear model, depending on the grape variety employed. CIELAB variables could be described in terms of their colorimetric index counterparts, showing b* and h relative greater errors. Although the wine total chromatic changes in CIELAB units registered after 26 months of ageing in bottle indicated changes perceivable by the human eye (Delta E* >= 2.7) for the three varieties studied, Graciano and Cabernet Sauvignon wines showed a more balanced colour evolution than Tempranillo wine.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available