EVOLUTION OF THE CIELAB AND OTHER SPECTROPHOTOMETRIC PARAMETERS DURING WINE FERMENTATION - INFLUENCE OF SOME PRE AND POSTFERMENTATIVE FACTORS

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.