Articles
COLOUR INVESTIGATIONS INTO THREE SOUTH ITALY RED WINES: CORRELATION BETWEEN SENSORIALLY EVALUATIONS AND INSTRUMENTALLY MEASURED CHROMATIC PARAMETERS
Article number
754_76
Pages
569 – 574
Language
English
Abstract
Colour is an important technical parameter in wine quality and commercial evaluation.
Usual descriptive words are not precise and they do not allow a quantitative assessment of wine colour, also because chromatic impressions are subjective.
Consequently it is important to find objective methods in wine colour judging.
The Colour of three South Italy red wines by cultivar Aglianico del Vulture, Uva di Troia and Negroamaro, was investigated.
The wines were analysed for routine lab parameters and polyphenolic components.
The chromatic Sudraud indexes, which are widely used by winemakers were not well correlated with visual judgments of 10 tasters.
Colour spaces techniques were applied.
CIE Yxy and CIELAB parameters were calculated by using the Piracci software.
These complex parameters have provided more information on colour than Glories and Sudraud indexes did, especially when determined on diluted wines, but they do not completely explain and characterize the colour of these red wine.
Chromatic difference between other red wines, should be better investigated.
Usual descriptive words are not precise and they do not allow a quantitative assessment of wine colour, also because chromatic impressions are subjective.
Consequently it is important to find objective methods in wine colour judging.
The Colour of three South Italy red wines by cultivar Aglianico del Vulture, Uva di Troia and Negroamaro, was investigated.
The wines were analysed for routine lab parameters and polyphenolic components.
The chromatic Sudraud indexes, which are widely used by winemakers were not well correlated with visual judgments of 10 tasters.
Colour spaces techniques were applied.
CIE Yxy and CIELAB parameters were calculated by using the Piracci software.
These complex parameters have provided more information on colour than Glories and Sudraud indexes did, especially when determined on diluted wines, but they do not completely explain and characterize the colour of these red wine.
Chromatic difference between other red wines, should be better investigated.
Authors
M. Savino, P. Limosani, R. Scazzariello, M. Latorraca
Keywords
‘Aglianico del Vulture’, ‘Nero di Troia’, ‘Negroamaro’, wine quality, tristimulus colorimetry, colour spaces, chromatic indexes, anthocyanins
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