A new simplified method for measuring the color of wines .1. Red and rose wines

被引：0
|
作者：
Ayala, F
Echavarri, JF
Negueruela, AI
机构：
[1] UNIV ZARAGOZA,FAC VET,DEPT FIS APLICADA,E-50013 ZARAGOZA,SPAIN
[2] UNIV LA RIOJA,LAB COLOR LA RIOJA,LOGRONO 26004,SPAIN
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1997年 / 48卷 / 03期
关键词：
wine color;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
A new method for calculating the color coordinates of red and rose wines is presented. Characteristic vector analysis has been applied to the transmittance spectra of 690 wines. This method allows the reconstitution of the transmittance spectra of all the wines used from the mean vector and three characteristic vectors. Expressions for tristimulus values are obtained as function of transmittance measurements at three wavelengths. The color of each wine has been calculated based on these results. Color differences between these results and those obtained by application of the CIE method to experimentally measured spectra are smaller than differences between the results obtained making use of the recommended OIV method and the aforementioned CIE method.
引用
下载
收藏
页码：357 / 363
页数：7
相关论文
共 50 条
  • [41] Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines
    Briz-Cid, Noelia
    Rial-Otero, Raquel
    Camara, Miguel A.
    Oliva, Jose
    Simal-Gandara, Jesus
    INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2019, 20 (06)
  • [42] RELIABILITY OF THE SPANISH OFFICIAL METHOD FOR COLOR OF RED WINES IN COMPARISON WITH THE CIE 1931-(X, Y) METHOD
    HEREDIA, FJ
    CHOZAS, MG
    FOOD CHEMISTRY, 1991, 39 (02) : 167 - 174
  • [43] SOME INTERPRETATIONS OF COLOR CHANGES IN YOUNG RED WINES DURING THEIR CONSERVATION
    RIBEREAUGAYON, P
    PONTALLIER, P
    GLORIES, Y
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1983, 34 (05) : 505 - 516
  • [44] RESEARCH ON WHITE AND RED WINE BLENDING IN THE PRODUCTION OF ROSE WINES BY MEANS OF THE PARTIAL LEAST-SQUARES METHOD
    GARCIAJARES, C
    MEDINA, B
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1993, 63 (03) : 349 - 354
  • [45] PROPOSAL OF A NOVEL FORMULA TO CALCULATE DOMINANT WAVELENGTH FOR COLOR OF RED WINES
    HEREDIA, FJ
    CHOZAS, MG
    FOOD CHEMISTRY, 1992, 43 (02) : 125 - 128
  • [46] Color Characterization of Bordeaux Red Wines Produced without Added Sulfites
    Pelonnier-Magimel, Edouard
    Chira, Kleopatra
    Teissedre, Pierre-Louis
    Jourdes, Michael
    Barbe, Jean-Christophe
    FOODS, 2023, 12 (12)
  • [47] A SAMPLING METHOD FOR HOUSEHOLD SURVEYS .1. PANEL RECRUITMENT FOR TESTING WINES
    FILIPELLO, F
    BERG, HW
    WEBB, AD
    FOOD TECHNOLOGY, 1958, 12 (08) : 387 - 390
  • [48] Color, polyphenol, and aroma compounds in rose wines after prefermentative maceration and enzymatic treatments
    Salinas, MR
    Garijo, J
    Pardo, F
    Zalacain, A
    Alonso, GL
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2003, 54 (03): : 195 - 202
  • [49] The technology of high-power ultrasound and its effect on the color and aroma of rose wines
    Fernandez, Lara Labrador
    Perez-Porras, Paula
    Diaz-Maroto, Maria Consuelo
    Gomez-Plaza, Encarna
    Perez-Coello, Maria Soledad
    Bautista-Ortin, Ana Belen
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (13) : 6616 - 6624
  • [50] Vitisin a content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines
    Schwarz, M
    Quast, P
    Von Baer, D
    Winterhalter, P
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (21) : 6261 - 6267
12345