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Advisor(s)
Abstract(s)
BACKGROUND: Wine colour is an important quality parameter, being the first sensorial attribute evaluated during wine tasting. The perception of wine colour can be different depending on many factors, including the depth of the sample under observation. The main objectives of the present study were to measure the colour of Port wines, using CIE L*a*b* parameters at different depths with different instrumental techniques (spectrophotometry and colorimetry), and to compare the obtained results with the sensory (visual) perception of colour samples.
RESULTS: Representative profiles of Lightness (L*), Hue (H*) and Chroma (C*) at different depths were obtained using Port wine samples from different categories and ages. In general, relatively good correlations between the colorimetric and spectrophotometric methods were obtained for the L* and H* parameters. The results of the sensory tests also showed good correlations between the visually-assessed hue scores and the colorimetric measurements of the H* parameter, particularly at the lower depths tested (up to 4.0 mm).
CONCLUSIONS: Overall, the results indicate that the colorimetric method can be used for estimating wine colour parameters, providing useful information about the colour profile of wines at different depths
Description
Keywords
Port Wine Colorimetry Colour Sensory analysis
Pedagogical Context
Citation
Soares‐da‐Silva, F. A., Campos, F. M., Ferreira, M. L., Ribeiro, N., Amaral, B., Simões, T., & Silva, C. L. (2019). Colour profile analysis of Port wines by various instrumental and visual methods. Journal of the Science of Food and Agriculture, 99(7), 3563–3571. https://doi.org/10.1002/jsfa.9577
Publisher
Wiley