Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative factors

The evolution of CIELAB and other color parameters has been studied during wine fermentation, as well as the influence of grape temperature on color extraction. In the postfermentative phase, two different fining treatments have been tested to check their influence on color parameters. Grape temperature affected color during the first days but at the end of alcoholic fermentation color characteristics of both wines were almost the same and they evolved similarly. Fining treatments influenced color slightly, while cold stabilization had more of an effect due to the precipitation of color pigments. Some correlations were found within the CIELAB parameters and between them and other color parameters. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.