A New Simplified Method for Measuring the Color of Wines. II. White Wines and Brandies

This paper studies a new method to calculate color coordinates of white wines and brandies. Transmittance spectra of 350 samples have been subjected to characteristic vectors analysis. This method enables us to reconstitute the transmittance spectra of the whole set of wines from the mean vector and three characteristic vectors. Expressions for the tristimulus values are derived from these results as functions of the transmittance values measured at 440,540, and 610 nm. Color of each wine was calculated from the tristimulus values. The results obtained are better than results obtained by means of the OIV method in comparison with the 40 measurements CIE method.

• Publication year

  1997

• Venue

  American Journal of Enology and Viticulture

• Publication date

  Unknown publication date

• Fields of study

  Chemistry

• Identifiers
  DOI 10.5344/ajev.1997.48.3.364
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• No references are available for this paper.

• Influence of indigenous Saccharomyces cerevisiae strains on the evolution of chemical compounds and quality attributes during the aging of traditional-method sparkling wines.

  2025cites this paper
• Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browning.

  2025cites this paper
• Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must

  2024cites this paper
• Comparison of ancestral and traditional methods for elaborating sparkling wines

  2024cites this paper
• Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

  2024cites this paper
• Fermentation of Mead Using Saccharomyces Cerevisiae and Lactobacillus Paracasei: Strain Growth, Aroma Components and Antioxidant Capacity

  2023cites this paper
• Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

  2023cites this paper
• Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution

  2023cites this paper
• Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)

  2022cites this paper
• Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality

  2022cites this paper
• Colour evolution kinetics study of spirits in their ageing process in wood casks

  2021cites this paper
• Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes

  2021cites this paper
• New Insights about the Influence of Yeasts Autolysis on Sparkling Wines Composition and Quality

  2021cites this paper
• Regulation of Aroma and Color Characters in ‘Cabernet Sauvignon’ Wines through ‘Coupage’ Technique

  2021cites this paper
• Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas

  2021cites this paper
• Sensory perception and wine assessment

  2020cites this paper
• Evolution of malvidin‐3‐glucoside and color charateristics of red wines during forced aging processes: Effect of (+)‐catechin and (−)‐epicatechin addition

  2020cites this paper
• Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

  2019cites this paper
• Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.

  2019cites this paper
• Impact of enological tannins on laccase activity

  2019cites this paper
• Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace.

  2018cites this paper
• Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

  2017cites this paper
• Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

  2017cites this paper
• Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China

  2017cites this paper
• Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

  2016cites this paper
• The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.

  2016cites this paper
• Effect of the structure of seven anthocyanins on self-association and colour in an aqueous alcohol solution

  2015cites this paper
• Freeze-dried grape skins by-products to enhance the quality of white wines from neutral grape varieties

  2015cites this paper
• Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches.

  2015cites this paper
• Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: application of the characteristic vector method to near-infrared spectra.

  2015cites this paper
• Association between modification of phenolic profiling and development of wine color during alcohol fermentation.

  2015cites this paper
• Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

  2015cites this paper
• Grape brandy production, composition and sensory evaluation.

  2014cites this paper
• Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables.

  2014cites this paper
• Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.

  2013cites this paper
• Instrumental assessment of the sensory quality of juices

  2013cites this paper
• 17 – Instrumental assessment of the sensory quality of wine

  2013cites this paper
• Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

  2012cites this paper
• Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

  2012cites this paper
• Studies on the Changes in the Extraction of Phenolics and Color Characteristics by the Enzyme Treatment of Red Grape(Muscat Bailey A) Wine during Fermentation

  2010cites this paper
• Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging.

  2010cites this paper
• Degradative enzymatic activities in fresh-cut blood-orange slices during chilled-storage.

  2009cites this paper
• Prediction of wine color from phenolic profiles of red grapes

  2008cites this paper
• Encapsulation of Avocado Oil Using Spray Drying

  2008cites this paper
• Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines

  2008cites this paper
• Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging.

  2007cites this paper
• Measuring Phenolics in the Winery

  2006cites this paper
• Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.

  2005cites this paper
• Role of maceration in improving melon spirit

  2005cites this paper
• Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah

  2005cites this paper
• Prediction of red and rosé wine CIELab parameters from simple absorbance measurements

  2002cites this paper
• Simplified measurement of virgin olive oil color by application of the characteristic vector method

  2001cites this paper
• Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass

  2001cites this paper
• Note. Visual and Instrumental Color Evaluation in Red Wines

  2001cites this paper
• Standardisation of the chromatic characteristics of sobretablas wine macerates obtained by an accelerated ageing technique using heating and oak shavings.

  2000cites this paper