1977•American Journal of Enology and ViticultureRequires access

Pigment Analysis in Red and Rosé Wines by Tristimulus Colorimetry

Angela Little

Abstract

The pigment composition of red and rosé wines was determined by tristimulus colorimetry using the thin-layer transreflectometric technique at two pH levels. The magnitude of change on acidification in chromaticity coordinates, expressed as (Δr2 + Δg2)1/2, and in blue transreflectance, expressed as Δ-log B, provide quantitative measures of pH-responsive anthocyanin pigment. The Δ-log B readings can be interpreted in terms of the contribution to total absorption by the pH-responsive and pH-non-responsive absorbing components.

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Key concepts: Chromaticity, Colorimetry, Pigment, Chemistry, Anthocyanin, Red Color, Absorption (acoustics), Analytical Chemistry (journal)