R. Gilmunoz et al., EVOLUTION OF THE CIELAB AND OTHER SPECTROPHOTOMETRIC PARAMETERS DURING WINE FERMENTATION - INFLUENCE OF SOME PRE AND POSTFERMENTATIVE FACTORS, Food research international, 30(9), 1997, pp. 699-705
The evolution of CIELAB and other color parameters has been studied du
ring wine fermentation, as well as the influence of grape temperature
on color extraction. In the postfermentative phase, two different fini
ng treatments have been tested to check their influence on color param
eters. Grape temperature affected color during the first days but at t
he end of alcoholic fermentation color characteristics of both wines w
ere almost the same and they evolved similarly. Fining treatments infl
uenced color slightly, while cold stabilization had more of an effect
due to the precipitation of color pigments. Some correlations were fou
nd within the CIELAB parameters and between them and other color param
eters. (C) 1998 Canadian Institute of Food Science and Technology. Pub
lished by Elsevier Science Ltd. All rights reserved.