Chromatic characterisation of three consecutive vintages of Vitis vinifera red wine. Effect of dilution and iron addition
Keywords: 
Wine colour
Red wine
CIELAB
Colour intensity
Dilution study
Iron
Issue Date: 
23-Mar-2006
Publisher: 
Elsevier
ISSN: 
0003-2670
Citation: 
Esparza I, Santamaría C, Fernández JM. Chromatic characterisation of three consecutive vintages of Vitis vinifera red wine: Effect of dilution and iron addition. Anal Chim Acta 2006 3/23;563(1–2):331-337
Abstract
Both standard and CIELAB colour parameters have been evaluated for three consecutive vintages of Vitis vinifera (Tempranillo variety). A simple and straightforward relationship between CI and L* has been derived. Dilution effects on colour for samples under fermentation and for several commercial wines have been studied under pH controlled conditions. Disruptions of equilibria responsible for colour at the typical wavelengths upon addition of iron have been assessed.

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