摘要：In this paper we presented our studies regarding the chromatically and microbiological characteristics upon three different red wines: Feteasc Neagr , Pinot Noir and Cabernet Sauvignon, from Orevi a (2000). The wine color was determined by spectrophotometrical methods and represented in the CIE 1931 color space chromaticity diagram. Then, the main parameters of wine color: the brightness and the chromaticity were specified by the two derived parameters x and y, two of the three normalized values which are functions of all three tristimulus values X, Y, and Z. The chromatically characteristics of wine are much better precisely by C.I.E. Lab 76 method. It remarks that the brightness color was for Cabernet Sauvignon sample (66.027 %).The transmittance spectrums had the same form for all wine samples, with higher transmittance values for Cabernet Sauvignon.From the chromaticity diagrams we determined the dominated of absorbed radiations; the value of dominated wave length established the exactly wine color. A microbiological analysis completes the characterization of these red wines. We found that the number of viable microorganisms cells was low, due to the age of wines and high stability of these. The acetic bacteria were predominant, with the highest value for Feteasc Neagr . The Cabernet Sauvignon presented more yeast strains than other wine samples (23.33%).
