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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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/553 |
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| author | Fabrizio Minute Federico Giotto Luís Filipe-Ribeiro Fernanda Cosme Fernando M. Nunes |
| author_facet | Fabrizio Minute Federico Giotto Luís Filipe-Ribeiro Fernanda Cosme Fernando M. Nunes |
| author_sort | Fabrizio Minute |
| collection | DOAJ |
| 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<sup>2</sup> = 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. |
| first_indexed | 2024-03-09T05:06:04Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:06:04Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-7ccafda12d95412b8addf8054a3ba4462023-12-03T12:54:23ZengMDPI AGFoods2304-81582021-03-0110355310.3390/foods10030553Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour AnalysisFabrizio Minute0Federico Giotto1Luís Filipe-Ribeiro2Fernanda Cosme3Fernando M. Nunes4Giottoconsulting srl, 31051 Follina, ItalyGiottoconsulting srl, 31051 Follina, ItalyCQ-VR—Chemistry Research Center—Vila Real, Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalCQ-VR—Chemistry Research Center—Vila Real, Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalCQ-VR—Chemistry Research Center—Vila Real, Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalPinking 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<sup>2</sup> = 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.https://www.mdpi.com/2304-8158/10/3/553pinkingwhite winederivative spectroscopyCIEL*a*b* colour space |
| spellingShingle | Fabrizio Minute Federico Giotto Luís Filipe-Ribeiro Fernanda Cosme Fernando M. Nunes Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis Foods pinking white wine derivative spectroscopy CIEL*a*b* colour space |
| 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 | pinking white wine derivative spectroscopy CIEL*a*b* colour space |
| url | https://www.mdpi.com/2304-8158/10/3/553 |
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