Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

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• 作者：Matilde Garcí ; a-Marino^a ; Marí ; a Luisa Escudero-Gilete^b ; Francisco José ; Heredia^b ; Marí ; a Teresa Escribano-Bailó ; n^a ; ^{escriban@usal.es} ; Juliá ; n Carlos Rivas-Gonzalo^a
• 关键词：Copigmentation ; Color ; CIELAB ; Co-winemaking ; Polyphenols
• 刊名：Food Research International
• 出版年：2013
• 出版时间：April, 2013
• 年：2013
• 卷：51
• 期：1
• 页码：123-131
• 全文大小：619 K

文摘

A study of the changes of copigmentation phenomenon in wines elaborated from different varieties has been undertaken. Colorimetric measurement of Tempranillo (T) and Graciano (G) monovarietal wines, and two 80:20 blend wines: M, (grape blending T and G, co-maceration) and W (wine blending T and G, co-vinification) was performed by spectrophotometry. Significant differences (p < 0.05) were found among the color of the wines. The Graciano cv. afforded somewhat darker and more colorful wines than the other wines. The color difference values, ¦¤E*_ab suggested that co-vinification (W) led to wines being more similar to T than the co-maceration (M). The ¦¤E*_ab[w ? c] between untreated wines - whole wines, w - and the wines diluted to eliminate copigmentation - corrected wines, c - was 14.2 CIELAB units in the initial stages of winemaking and 6.7 in the final stages. M had a greater proportion of color due to copigmentation than the monovarietal wines. Evaluation of this parameter confirms the importance of copigmentation process into wine color during the early stages of the vinification. Also, through the full spectrum, quantitative data obtained allow a visual interpretation of the changes involved. In addition, with the aging in bottle, M wines had more stable color and more different color than W wines.