Application of absorbance values used in wineries for estimating CIELAB parameters in red wines

Food Chemistry

Volumn 81, Issue 2, 2003, Pages 301-306

  Pérez Magariño, Silvia ^a   González Sanjosé, Maria Luisa ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

CIELAB parameters; Prediction colour; Red wines; Regression analyses

Indexed keywords

ARTICLE; COLOR; LINEAR REGRESSION ANALYSIS; MATHEMATICAL MODEL; MULTIPLE REGRESSION; PREDICTION; WINE INDUSTRY;

EID: 0037402594     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00509-5     Document Type: Article

References (26)

1. Almela L., Javaloy S., Fernández-López J.A., López-Roca J.M. Comparison between the tristimulus measurements Yxy and L* a* b* to evaluate the colour of young red wines. Food Chemistry. 53:1995;321-327.
2. Almela L., Javaloy S., Fernández-López J.A., López-Roca J.M. Varietal classification of young red wines in terms of chemical and colour parameters. Journal of the Science of Food and Agriculture. 70:1996;173-180.
3. Ayala F., Echávarri J.F., Negueruela A.I. A new simplified method for measuring the color of wines. I. Red and rosé wines. American Journal of Enology and Viticulture. 48:1997;357-363.
4. Bakker J., Arnold G.M. Analysis of sensory and chemical data for color evaluation of a range of red port wines. American Journal of Enology and Viticulture. 44:1993;27-34.
5. Bakker J., Bridle P., Timberlake C.F. Tristimulus measurements (CIELAB 76) of port wine colour. Vitis. 25:1986;67-78.
6. Bakker J., Picinelli A., Bridle P. Model wine solutions. colour and composition changes during ageing Vitis. 32:1993;111-118.
7. Colorimetrie, 2nd ed. Publication C.I.E. No. 15,2. 1986;Central Bureau of the Commission Internationale de L'Eclairage, Viena.
8. Castino M., Bosso A., Ubigli M. Il colore dei vini rosati. Vini d'Italia. 34:1992;39-48.
9. Castino M., Lanteri S., Frank I. Correlazione fra i parametri oggetivi di definizione del colore e la valutazione sensoriale in un gruppo di vini Barbaresco. Vignevini. 11:1990;57-64.
10. a partre. Connaissance de la Vigne et du vin. 18:1984;195-217.
11. Gonnet J.F. Colour effects of co-pigmentation of anthocyanins revisited - 1. A colorimetric definition using CIELAB scale. Food Chemistry. 63:1998;409-415.
12. Gonnet J.F. Colour effects of co-pigmentation of anthocyanin revisited - 3. A further description using CIELAB differences and assessment of matched colours using the CMC model. Food Chemistry. 75:2001;473-485.
13. Heredia F.J., Troncoso A.M., Guzmán-Chozas M. Multivariate characterization of aging status in red wines based on chromatic parameters. Food Chemistry. 60:1997;103-108.
14. Íñiguez M., Ortega A.P., Rosales A., Ayala R., Puras P. Estudio del color de los vinos tintos de la D.O.C. Rioja. Zubía monográfico. 7:1995;167-186.
15. Juárez M.C., Echávarri J.F., Negueruela A.I. A proposal for a method to measure the colour of red wines by measuring transmittance at three wavelengths. Food Science and Technology International. 3:1997;189-193.
16. Monedero L., Olalla M., Villalon M., López-García H., López M.C. Standardisation of the chromatic characteristics of sobretablas wine macerates obtained by an accelerated ageing technique using heating and oak shavings. Food Chemistry. 69:2000;47-54.
17. Negueruela A.I., Echávarri J.F., Pérez M.M. A study of correlation between enological colorimetric indexes and CIE colorimetric parameters in red wines. American Journal of Enology and Viticulture. 46:1995;353-356.
18. Negueruela A.I., Echávarri J.F., Ayala F., Lomas A.M. Colorimetría en vinos. Zubía monográfico. 7:1995;151-166.
19. Recueil des Méthodes Internationales d'Analyse des vins et des moûts. 1990;Office International de la Vigne et du Vin, Paris, France.
20. Pérez-Magariño S., González-Sanjosé M.L. Colour parameters as discriminative variables of red Spanish DOC wines. Chèze C., Vercauteren J. Polyphenols, wine and health Symposium. 1999;47-48.
21. Pérez-Magariño S., González-Sanjosé M.L. Colorimetry study of rosé and red Spanish wines: correlation between enological color and CIELAB parameters. Minguez M.I., Jarén M., Hornero D. 1st International Congress on Pigments in Food Technology. 1999;423-427.
22. Pérez-Magariño S., González-Sanjosé M.L. Differentiation parameters of "Ribera del Duero" D.O. wines from other Spanish D.O. Food Science and Technology International. 7:2001;237-244.
23. Pérez-Magariño, S., Izcara, E., González-Sanjosé, M. L., González, C. (2001). Evolución de la composición fenólica y color de vinos tintos varietales durante las primeras fases de su elaboración. In XXII Jornadas de Viticultura y Enología de Tierra de Barros. Enología (pp. 449-463). Almendralejo (Spain): Cultural Santa Ana Editorial.
24. Peynaud E. El gusto del vino. 1987;Mundi-Prensa Ed, Madrid, Spain.
25. User's guide. 1997;Manugistics Inc, Rockville, MD, USA.
26. Valdés-Sánchez M.E., Regodón-Mateos J.A. Estudio del color procedente de dos comarcas vitivinícolas extremeñas I. Vinos tintos. Alimentaria. 6:1996;97-102.