Food and Fermentation Industries >

2024 , Vol. 50 >Issue 12: 127 - 134

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036593

Analysis and visualization of color-related substances in Cabernet Sauvignon wines

  • GAO Chenyu ,
  • DONG Rong ,
  • SHI Miao ,
  • LI Feifei ,
  • QIAO Dan ,
  • LI Jiming ,
  • PANG Hongxun ,
  • ZHOU Yuan ,
  • ZHANG Zhenzhen
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumchi 830000, China)
    2(Xinjiang Zhangyu Baron Babao Winery Co.Ltd., Shihezi 832061, China)

Received date: 2023-06-27

  Revised date: 2023-08-24

  Online published: 2024-07-11

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Abstract

Ten samples of Cabernet Sauvignon from the northern foot of the Tianshan Mountains in Xinjiang were selected from the end of the alcoholic fermentation to the final color decline (deep purplish red to yellowish brown).The basic physical and chemical indexes, CIELab parameters, polyphenol content, total pigment, polymeric pigment, and other indexes of wine were determined.Pearson correlation analyses were performed on them.Screening of samples for characteristic indicators based on the presence of correlation using partial least squares - discriminant analysis.Ultimately, the visual representation is used to visualize the color of the wine and the relative content of the characteristics.The results showed a correlation between basic physicochemical indicators, polyphenol content, and CIELab parameters.Partial least squares-discriminant analysis, CIELab color space characterization, and two-dimensional greyscale maps showed that the main characteristic indicators of the wine body when it was purplish-red in color were L* (57.97-81.21), tannin content (4 322.66-4 385.43 mg/L).When the wine was carmine red in color, the main characteristic indicators of the wine were a*(14.69-16.41), total phenol content (2 157.59-2 983.46 mg/L), and tannin content (3 302.57-3 459.51 mg/L).When the wine was ruby red in color, the main characteristic indicators of the wine were a* (18.13-20.52), malic acid content (1.10-1.40 g/L), and tannin content (4 558.06-4 652.22 mg/L).When the wine showed a brick red color, the main characteristic indexes of the wine were tannin content (4 762.08-5 185.81 mg/L) and total phenol content (3 568.87-3 809.33 mg/L).When the total phenol content was below 2 000 mg/L, the wine was severely yellowed and no longer suitable for aging.This method directly reflects the color and characteristic index information of Cabernet Sauvignon wines with different colors, and can well identify and distinguish Cabernet Sauvignon wines with different colors.It lays a foundation for the construction of a different color Cabernet Sauvignon wine evaluation system in the northern foot of the Tianshan Mountains in Xinjiang.

Key words： wine colour; visual representation; CIELab parameter; polyphenols; colour quality assessment

Cite this article

GAO Chenyu , DONG Rong , SHI Miao , LI Feifei , QIAO Dan , LI Jiming , PANG Hongxun , ZHOU Yuan , ZHANG Zhenzhen . Analysis and visualization of color-related substances in Cabernet Sauvignon wines[J]. Food and Fermentation Industries, 2024 , 50(12) : 127 -134 . DOI: 10.13995/j.cnki.11-1802/ts.036593

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