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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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. |
format | Online Article Text |
id | pubmed-8001532 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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