Colour profile analysis of Port wines by various instrumental and visual methods

Francisco A. G. Soares-da-Silva*, Francisco M. Campos, Manuel L. Ferreira, Natália Ribeiro, Bento Amaral, Tomás Simões, Cristina L. M. Silva

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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Abstract

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 various 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 various 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.

Original languageEnglish
Pages (from-to)3563-3571
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume99
Issue number7
DOIs
Publication statusPublished - May 2019

Keywords

  • Colorimetry
  • Colour
  • Port
  • Sensory analysis
  • Wine

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