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Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis

Pinking is the term used for describing the pink colouration that appears in white wines produced under reducing conditions when oxidised. The ability to predict the susceptibility of white wines for pinking is of utmost importance for wine producers. In this work, we critically compare the two most...

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Autores principales: Minute, Fabrizio, Giotto, Federico, Filipe-Ribeiro, Luís, Cosme, Fernanda, Nunes, Fernando M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001532/
https://www.ncbi.nlm.nih.gov/pubmed/33800055
http://dx.doi.org/10.3390/foods10030553
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author Minute, Fabrizio
Giotto, Federico
Filipe-Ribeiro, Luís
Cosme, Fernanda
Nunes, Fernando M.
author_facet Minute, Fabrizio
Giotto, Federico
Filipe-Ribeiro, Luís
Cosme, Fernanda
Nunes, Fernando M.
author_sort Minute, Fabrizio
collection PubMed
description Pinking is the term used for describing the pink colouration that appears in white wines produced under reducing conditions when oxidised. The ability to predict the susceptibility of white wines for pinking is of utmost importance for wine producers. In this work, we critically compare the two most currently used methods for measuring pinking susceptibility and the use of the first derivative spectra and the CIEL*a*b* colour space method. The amplitude of the first derivative spectra in the 450–550 nm range has a good correlation with the values obtained by subtracting the extrapolate background at 500 nm (R(2) = 0.927); therefore, first derivative spectroscopy seems to be a more straightforward approach for eliminating the background problem that occurs in this method. The CIEL*a*b* method using the a* value after oxidation seems to be the most appropriate method to measure the pinking susceptibility of white wines, showing a very good correlation with the amplitude of the first derivative spectra. The pink colouration visualisation is linearly related to the b* value of the white wine, showing that no universal cut-off value for predicting the pink visualisation should be used. Second derivative spectra allow the observation of the formation of different chromophores in wines after induced oxidation.
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spelling pubmed-80015322021-03-28 Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis Minute, Fabrizio Giotto, Federico Filipe-Ribeiro, Luís Cosme, Fernanda Nunes, Fernando M. Foods Article Pinking is the term used for describing the pink colouration that appears in white wines produced under reducing conditions when oxidised. The ability to predict the susceptibility of white wines for pinking is of utmost importance for wine producers. In this work, we critically compare the two most currently used methods for measuring pinking susceptibility and the use of the first derivative spectra and the CIEL*a*b* colour space method. The amplitude of the first derivative spectra in the 450–550 nm range has a good correlation with the values obtained by subtracting the extrapolate background at 500 nm (R(2) = 0.927); therefore, first derivative spectroscopy seems to be a more straightforward approach for eliminating the background problem that occurs in this method. The CIEL*a*b* method using the a* value after oxidation seems to be the most appropriate method to measure the pinking susceptibility of white wines, showing a very good correlation with the amplitude of the first derivative spectra. The pink colouration visualisation is linearly related to the b* value of the white wine, showing that no universal cut-off value for predicting the pink visualisation should be used. Second derivative spectra allow the observation of the formation of different chromophores in wines after induced oxidation. MDPI 2021-03-07 /pmc/articles/PMC8001532/ /pubmed/33800055 http://dx.doi.org/10.3390/foods10030553 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Minute, Fabrizio
Giotto, Federico
Filipe-Ribeiro, Luís
Cosme, Fernanda
Nunes, Fernando M.
Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
title Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
title_full Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
title_fullStr Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
title_full_unstemmed Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
title_short Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
title_sort alternative methods for measuring the susceptibility of white wines to pinking alteration: derivative spectroscopy and ciel*a*b* colour analysis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001532/
https://www.ncbi.nlm.nih.gov/pubmed/33800055
http://dx.doi.org/10.3390/foods10030553
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