Estudio de la evolución del color de vinos tintos varietales de uva garnacha en La Rioja durante el proceso de fermentación
- M. Iñarrea 1
- A. I. Negueruela 2
- J. F. Echevarri 3
- 1 Escuela Universitaria de Formación de Profesorado de E.C.B. Logroño
- 2 Facultad de Veterinaria. Universidad de Zaragoza.
- 3 Escuela Universitaria Politécnica de Logroño. Lab. de Color de La Rioja.
ISSN: 2171-8814
Datum der Publikation: 1992
Ausgabe: 25
Nummer: 2
Seiten: 93-108
Art: Artikel
Andere Publikationen in: Óptica pura y aplicada
Zusammenfassung
Color evolution of two red wines of La Rioja (Spain) during fermentationg (alcoholic and malolactic) is studied by using the colorimetric parameters: A420 and ASTRO ; Sudraud's indexes, color density and tint; CIE tristimulus values and color coordinates of the CIExy and the ClELAB systems. A method for clearing the of fermen wag setup previously. Strong correlations were found between several of the colorimetric parameters. CIELAB system is more efficient than CIExy system in detection of the color darkening. From practical viewpoint, the information provided by A420 and A520 can be useful enough to track the changes in color during fermentation process.