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Change of color during Cabernet Shelongzhu winemaking

Duan Chang-qing

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Abstract

The change of color for Vitis vinifera L.cv Cabernet Shelongzhu wines in winemaking were studied by CIELAB method.The results showed the color was unstable in winemaking: Bright L* was smallest at the fifth day;red tone a* reached a peak at the second day,and then unstable,kept raising in the evening;yellow tone b* was going up in the whole process.The effect of tanninⅠ was higher than tanninⅡ on a*,but effect of tanninⅡ was higher than tanninⅠon b*.

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What this paper is about

The change of color for Vitis vinifera L.cv Cabernet Shelongzhu wines in winemaking were studied by CIELAB method.The results showed the color was unstable in winemaking: Bright L* was smallest at the fifth day;red tone a* reached a peak at the second day,and then unstable,kept raising in the evening;yellow tone b* was going up in the whole process.The effect of tanninⅠ was higher than tanninⅡ on a*,but effect of tanninⅡ was higher than tanninⅠon b*.

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Available abstract

The change of color for Vitis vinifera L.cv Cabernet Shelongzhu wines in winemaking were studied by CIELAB method.The results showed the color was unstable in winemaking: Bright L* was smallest at the fifth day;red tone a* reached a peak at the second day,and then unstable,kept raising in the evening;yellow tone b* was going up in the whole process.The effect of tanninⅠ was higher than tanninⅡ on a*,but effect of tanninⅡ was higher than tanninⅠon b*.

Key concepts: Winemaking, Tannin, Vitis vinifera, Evening, Food science, Chemistry, Botany, Biology

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