期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：1-6
出版社：Galati University Press
摘要：The colour represents an important parameter of wine quality. This characterises sort, type, composition and age of wine. Unlike white wines, the red wine colour is determined by the presence of some specific substances ¨Canthocyanic pigments. A big importance on the colour of red wine presents tenant substances, acidity, metals, reductive substances. The colour of wine is affected by several factors, among the more important being grape variety, pH, temperature, oenological treatments and aging. Research has been made on various sorts of wines from the Tighina, Republic of Moldova and Bujor Hills, Romania respectively. Tristimulus colorimetry (CIEXYZ, CIELAB colour spaces) proved to be a useful tool for the chromatic characterization of studied wines
关键词：Tristimulus colorimetry; CIEXYZ and CIELAB colour space; color intensity; hue
