Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative factors

Food Research International

Volumn 30, Issue 9, 1997, Pages 699-705

  Gil Munoz R ^a   Gomez Plaza E ^a   Martinez A ^a   Lopez Roca J M ^b  

^a Ctro Invest Desarrollo A   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

CIELAB parameters; Color; Fermentation; Fining treatments; Grape temperature; Wine

Indexed keywords

ALCOHOL PRODUCTION; COLOR; FERMENTATION; FOOD ANALYSIS; GRAPE; PRECIPITATION; SPECTROMETRY; TEMPERATURE; WINE PRODUCTION;

EID: 18744429734     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00029-5     Document Type: Article

References (21)

1. Almela, L., Javaloy, S., Fernández-López, J. A. and López-Roca, J. M. (1993) Color de los vinos varietales producidos en la Región de Murcia. In Química Agrícola y Alimentaria, eds European Federation of Chemical Engineering, Vol. 101, pp. 205-212.
2. 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 Chem. 53:1995;321-327.
3. Auw J.M., Blanco V., O'Keefe S.F., Sims C.A. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin and Noble wines and juices. Am. J. Enol. Vitic. 47:1996;279-286.
4. Bakker J., Bridle P., Timberlake C.F. Tristimulus measurements (CIELAB 76) of port wine color. Vitis. 25:1986;67-78.
5. Bourzteix M., Mourges J., Aubert S. Influence de la duree do maceration sur la constitution en polyphenols et sur la degustation des vins rouges. Conn. Vigne Vin. 4:1970;447-460.
6. Chiralt A., Maestud P., Fito P., Giner J. Estudio del color de vinos blancos varietales jóvenes de la D.O. Rueda. Adv. Food Technol. 3:1987;1677-1686.
7. C.I.E. (1986) Colorimetry 2nd edn. Publication C.I.E. No. 15.2, Central Bureau of the Commission Internationale de L'Eclairage, Vienna.
8. Danilatos N. Donnés récentes sur l'emploi des bentonites Aspect chimique. Bull O.I.V. 580:1979;456-481.
9. Glories Y. La colour des vins rouges. 2° Partie. Conn. Vigne Vin. 18:1984;253-271.
10. Heredia, G. and Guzmán, M. (1986) Evolución del análisis cromático en vinos. La Semana Vitinícola 2104-2105, 4959-4963.
11. Main G., Morris J. Color of Riesling and Vidal wines as affected by bentonite, cufex and sulfur dioxide juice treatments. Am. J. Enol Vitic. 42:1991;354-3357.
12. Mayén, M. (1993) Comportamiento de la fracción de polifenoles durante la vinificación de variedades tintas de V. vinifera Cabernet Sauvignon y Tempranillo y de la vaiedad blanca Pedro Ximénez culticadas en el marco de D.O. Montilla-Moriles. Ph.D. dissertation, Univ, Córdoba Spain.
13. Mazza G. Anthocyanins in grapes and grape products. C.R. Food Sci. Nut. 35:1995;341-371.
14. Negueruela A., Echevarri J.F. Study of color of quaternary mixtures of wines by means of the Schelle Design. Am. J. Enol. Vitic. 41:1990;232-240.
15. Negueruela A., Echevarri J.F., Pérez M. A study correlation between enological colorimetric indexes and CIE colorimetric parameters in red wines. Am. J. Enol. Vitic. 46:1995;353-356.
16. Ribereau-Gayón, P. (1977) Problemas y soluciones, en la evollución del color en los vinos tintos. Presented at Jornadas Internacionales del vino, Jérez, Spain.
17. Sims C., Eastridge J., Bates R. Changes in phenols, color and sensory characteristics of Muscadine wines by pre- and post-fermentation additions of PVPP, casein and gelatin. Am. J. Enol. Vitic. 46:1995;155-158.
18. Somers T.C., Evans M.E. Evolution of red wines. Ambient influences on color composition during early maturation. Vitis. 25:1986;31-39.
19. Somers, T. C. (1980) Pigment phenomena. From grapes to wine. Presented at Centenial Grape Symposium, University of California, Davis, pp. 254-257.
20. Sudraud P. Interpretation des courbes d'absortion des vins rouges. An. Technol. Agric. 7:1958;203-208.
21. Timberlake C.T. Parameters of red wine quality. Food Technol. 33:1981;139-144.