DISCOLORING PROCESS IN SHERRY WINES STUDIED BY MEANS OF CHROMATIC PARAMETERS

The decolorizing effects of different quantities of activated carbon a dsorbent on the color of sherry samples (Fine wine) were studied. The color change was measured through the use of chromatic parameters dete rmined by the CIELAB 76 system, using transmittances taken at 1-nm int ervals throughout the visible spectrum. The effect of the adsorbent on the color of the wine has been expressed by equations that relate the values of the chromatic parameters with the quality of the added adso rbent. These equations show that the discoloring process follows a Fre undlich-type adsorption isotherm. Using these equations, it is possibl e to predict the amount of carbon adsorbent necessary to attain a desi red color.