Establishment Of Color Measurement Method And The Change Of Color In The Fermentation Of Wine

Color is an important sensory index of estimating wine quality, providing types, quality and stability of the storage period of the purple potato and red wines. Besides, Color is the important reference factor that consumers buy purple potatoes wine and red wines. This article has established a new and simple method to accuratly determinated the color of the purple potato wine and others. Appling the new method was studied the variation of colors and correlation of color parameters during the fermentation of purple potato and red wine.In the present study, we have developed a new method named YRB-system at 600 nm,430 nm, 510 nm wavelengths based on three basic colors which used Tartrazine,Safranine T Evans blue. Appling YRB-system analyzes the color wine, and the method is simple, quick and easy to understand. Then, we explored the parameters′ links between CIELab method and YRB-system.During the fermentation of PSP wine at 25℃ and 30℃, the study included the changing and correlations of color by using YRB-system. The color parameters with anthocyanins,browning index, DP(degree of polymerization) have good correlations. The higher was total anthocyanin, browning index, and aggregate color, the higher was the total color purple potato wine, the greater was yellow hue, the lower was the purple color saturation. The main tone was greatly influenced by browning index and DP, the polymerization,which brought the wine yellow hue. The red hue was mainly affected by anthocyanins. The rising fermentation temperature can enhance correlations among the parameters of color.In fermentation process of One Gongniang and Cabernet Sauvignon wine, the study included the changing and correlation analysis about color by using YRB-system. The correlations of Total anthocyanins, total phenols, browning index, DP and the three basic colors were significant,and they affected the parameters color of wine in a great extent. In the wine fermentation period, since the DP and browning was the lower, purple color saturation was significantly correlated with total anthocyanin, total phenols, and showed no correlation with browning index and DP.