Discoloring Process in Sherry Wines Studied by Means of Chromatic Parameters

Four polynomial expressions are obtained that provide a good approximation and an easy, rapid calculation of the chromatic coordinates and the chroma-L*, a*, b*, and C-for the illuminant C and the standard observer, for a virgin or extra virgin olive oil; absorbance is measured at only 480 and 670 nm. These are as follows: L*= 0.556458(A 480 ) 2 − 2.. These give acceptable results, making the method a practical alternative to the extremely laborious Commission Internationale d'Eclairage (CIE) L*a*b* system, by which 391 absorbance values must be measured individually, nanometer by nanometer, before applying more complex equations. The validity of the proposed method has been confirmed by comparison, using a set of 20 sample oils different from the set of 25 oils used to generate the order of the equations. The variations between the values provided by the proposed and standard methods, respectively, had a mean of 0.00 for each of the chromatic variables-L*, a*, b*, and C; SD were moderate (0.71, 0.52, 1.22, and 1.22, respectively); the root mean square and the R 2 terms also confirmed the validity of the method.

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An efficient method for a numerical description of virgin olive oil color with only two absorbance measurements

Escolar

Haro

Ayuso

2002

J Americ Oil Chem Soc

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FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

et al. 2019

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Development of Activated Carbon Using Vine Shoots (Vitis Vinifera) and Its Use for Wine Treatment

Corcho-Corral

Olivares-Marín

Valdés

et al. 2005

J. Agric. Food Chem.

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An abundant and low-cost agricultural waste such as vine shoots (Vitis vinifera) (VS), which is generated by the annual pruning of vineyards, has been used as raw material in the preparation of powder activated carbon (AC) with a view to develop a new fining agent for white wines. A commercial activated carbon, S5X-Agrovin, was used for comparison purposes. From VS size-reduced pieces, AC was prepared using phosphoric acid as activating agent. The concentration of the H(3)PO(4) solution, the impregnation temperature, and the carbonization conditions were controlled. The carbons were texturally characterized by gas adsorption (N(2), -196 degrees C), mercury porosimetry, and density measurements. FT-IR spectroscopy was used in the analysis of the surface functional groups and structures of the carbons. Three varieties of white wine (i.e., cv. Cayetana, cv. Macabeo, and cv. Sauvignon Blanc) were treated with the activated carbons. Color changes were monitored by UV-vis spectrometry. Significant differences in the degree of uptake of polyphenols were observed depending on the wine variety and on the method of preparation of activated carbon. The carbon prepared by first impregnation of VS with the 60 vol% H(3)PO(4) solution at 50 degrees C and by then carbonization of the resultant product at 400 degrees C for 2 h presents a higher ability to discolor the white wines. The action of this carbon is comparable to that shown by the commercial product. Both carbons possess a well-developed porosity in the macropore range.

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Discoloring Process in Sherry Wines Studied by Means of Chromatic Parameters

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An efficient method for a numerical description of virgin olive oil color with only two absorbance measurements

An efficient method for a numerical description of virgin olive oil color with only two absorbance measurements

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Development of Activated Carbon Using Vine Shoots (Vitis Vinifera) and Its Use for Wine Treatment

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