DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES

In this study UV-VIS spectrophotometer and CM 700 D spectrophotometer - KONICA MINOLTA Colorimeter (CieLab Method) were used to investigate the anthocyanins content and color of three Romanian red wines. The samples were purchased from three different Romanian vineyards located in different regions...

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Autores principales:	Cristina GHINEA, Ana LEAHU, Florin URSACHE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	anthocyanins cielab method red wine vinification Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d5c9341f184f4929a0abc847964a87c2
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spelling	oai:doaj.org-article:d5c9341f184f4929a0abc847964a87c22021-12-02T19:27:32ZDETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES2068-66092559-6381https://doaj.org/article/d5c9341f184f4929a0abc847964a87c22019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/654/607https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In this study UV-VIS spectrophotometer and CM 700 D spectrophotometer - KONICA MINOLTA Colorimeter (CieLab Method) were used to investigate the anthocyanins content and color of three Romanian red wines. The samples were purchased from three different Romanian vineyards located in different regions of the country (South East Development Region (SEDR), South-Muntenia Development Region (SMDR) and South West Oltenia Development Region (SWODR)). In total, nine samples of red wine Feteasca Neagra, Cabernet Sauvignon and Merlot, the harvest of 2012, were analyzed. During this study chromatic parameters as L , a , b , C and H0 were determined. The degree of brightness is indicated by the L * parameter and according to our results it is between 0.27 (darkest) for Merlot wine from the Vineyard located in South West Oltenia Development Region and 15.48 for the Feteasca Neagra wine from the Vineyard located in South-Muntenia Development Region. The results showed that chromatic parameter a, located on the color coordinate red-green, has values ranging from -0.09 (Feteasca Neagra from SMDR) and 1.47 (Cabernet Sauvignon from SMDR). The highest total anthocyanins content of the Feteasca Neagra wine was recorded in the vineyard located in the SWODR (251 mg/L), followed by the vineyard located in the SEDR, and the lowest content (97 mg/L) was recorded for the wine from the vineyard located in the SMDR. Feteasca Neagra, Cabernet Sauvignon and Merlot wines have different anthocyanins content from one vineyard to another, demonstrating that the variation of anthocyanins and implicitly variation in wine color is influenced by pedo-climatic conditions in the area, cultivated varieties and vinification technology applied.Cristina GHINEAAna LEAHUFlorin URSACHEStefan cel Mare University of Suceavaarticleanthocyaninscielab methodred winevinificationFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 150-155 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	anthocyanins cielab method red wine vinification Food processing and manufacture TP368-456
spellingShingle	anthocyanins cielab method red wine vinification Food processing and manufacture TP368-456 Cristina GHINEA Ana LEAHU Florin URSACHE DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES
description	In this study UV-VIS spectrophotometer and CM 700 D spectrophotometer - KONICA MINOLTA Colorimeter (CieLab Method) were used to investigate the anthocyanins content and color of three Romanian red wines. The samples were purchased from three different Romanian vineyards located in different regions of the country (South East Development Region (SEDR), South-Muntenia Development Region (SMDR) and South West Oltenia Development Region (SWODR)). In total, nine samples of red wine Feteasca Neagra, Cabernet Sauvignon and Merlot, the harvest of 2012, were analyzed. During this study chromatic parameters as L , a , b , C and H0 were determined. The degree of brightness is indicated by the L * parameter and according to our results it is between 0.27 (darkest) for Merlot wine from the Vineyard located in South West Oltenia Development Region and 15.48 for the Feteasca Neagra wine from the Vineyard located in South-Muntenia Development Region. The results showed that chromatic parameter a, located on the color coordinate red-green, has values ranging from -0.09 (Feteasca Neagra from SMDR) and 1.47 (Cabernet Sauvignon from SMDR). The highest total anthocyanins content of the Feteasca Neagra wine was recorded in the vineyard located in the SWODR (251 mg/L), followed by the vineyard located in the SEDR, and the lowest content (97 mg/L) was recorded for the wine from the vineyard located in the SMDR. Feteasca Neagra, Cabernet Sauvignon and Merlot wines have different anthocyanins content from one vineyard to another, demonstrating that the variation of anthocyanins and implicitly variation in wine color is influenced by pedo-climatic conditions in the area, cultivated varieties and vinification technology applied.
format	article
author	Cristina GHINEA Ana LEAHU Florin URSACHE
author_facet	Cristina GHINEA Ana LEAHU Florin URSACHE
author_sort	Cristina GHINEA
title	DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES
title_short	DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES
title_full	DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES
title_fullStr	DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES
title_full_unstemmed	DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES
title_sort	determination of color and anthocyanins in three romanian red wines
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/d5c9341f184f4929a0abc847964a87c2
work_keys_str_mv	AT cristinaghinea determinationofcolorandanthocyaninsinthreeromanianredwines AT analeahu determinationofcolorandanthocyaninsinthreeromanianredwines AT florinursache determinationofcolorandanthocyaninsinthreeromanianredwines
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DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES

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