Chromatic parameters evaluation during red wines pigmentation

Abstract

The coulour represents an important parameter of wine quality. This characterises sort, type, composition and age of wine. Unlike white wines, the red wine colour is the presence of some specific subtances-anthocynic pigments. A big importance on the colour of red wine presents tenant subtances, acidity, metals, reductive subtances. The colour of wine is affected by several factors, among the more important being grape variety, pH, temperature, oenological treatments and aging. Research has been made on various sorts of wines from the Tighina, republic of Moldova and Bujor Hills, Romania respectively. Tristimulus colorimetry  (CIEXYZ, CIELAB colour space) proved to be a useful tool for the chromatic characterization of studied wines.