Colour Changes in Blanc de Noir Wines during Ageing at Different Temperatures and its Colour Preference Limits

Abstract

Visual as well as spectrophotometrically measured colour changes were studied in six blanc de noir wines during ageing at 0, 10, 20°C and 30°C. Visual colour descriptions were compared with spectrophotometric measurements of absorbance at 420 nm and 520 nm, in order to obtain colour preference limits for this type of wine. A limit where the spectrophotometrically measured absorbance values at 420 nm and 520 nm do not exceed 0,200 and 0,160 respectively, was found best suited for this purpose. The results showed that the colour of blanc de noir wine is susceptible to change during ageing. This deterioration of colour quality during ageing occurred especially in wines which initially had a more intense colour. High temperatures during ageing have a detrimental effect on the retention of colour quality.

Application of data mining and adaptive neuro-fuzzy structureto predict color parameters of walnuts (Juglans regia L.)

“…Color is considered a significant quality indicator for both raw and processed agricultural products since it is the first item perceived by consumers. It has a great potential to attract the attention and perceptions of buyers (Ellis and Kok, 2017;Goñi and Salvadori, 2017). For instance, for walnuts, light colors are usually preferred by consumers (Fuentealba et al, 2017).…”

“…The ones with symmetric or round shapes usually have higher market value than the others (Jun et al, 2017).Color is considered a significant quality indicator for both raw and processed agricultural products since it is the first item perceived by consumers. It has a great potential to attract the attention and perceptions of buyers (Ellis and Kok, 2017;Goñi and Salvadori, 2017). For instance, for walnuts, light colors are usually preferred by consumers (Fuentealba et al, 2017).The color of agricultural products is usually assessed through L*, a*, and b* values or CIELab color space (Goñi and Salvadori, 2017).…”

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

“…For red wines, it has become a relatively basic consensus that the yellowing and browning caused by aging make the color gradually lose its attractive characteristics such as its purplish red and vividness and can even make it difficult to maintain an acceptable color [31,32]. It is conceivable and understandable that, according to the instrumental measurement and visual perception, aged red wines show relatively yellower, more gloomy, paler, and brighter macro-level colors than young wines.…”

New Insights into Wine Color Analysis: A Comparison of Analytical Methods to Sensory Perception for Red and White Varietal Wines

“…Furthermore, previous studies have demonstrated that Glories’ method and the CIE L * a * b * color space cannot be used interchangeably for light red wines and white wines . The Glories method was originally developed for dark red wines but is now also used for rosé, white, and Blanc de Noir wines. − Therefore, it is unclear whether the Glories color parameters reflect human perception of color outside of dark red wines. On the other hand, CIE color spaces should represent any aspect of perceived color, but it is uncertain whether it is able to do so in wine, given the experimental conditions, in which the CIE color spaces designed are completely different from those used during the sensory evaluation of wine color.…”