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Influence of freezing and thawing of wines on colour parameters CIElab.

Influencia de la congelacion y descongelación de vinos sobre los parametros de color CIElab.

Author(s) : GARIJO J., SALINAS M. R., PARDO F., ALONSO G. L.

Type of article: Periodical article

Summary

The analysis of qualitative control of wine samples requires the use of a freezing process, since there is not enough time to carry out a simultaneous analysis of all samples. In this study, the effect of the freeze duration (5 to 6 days at -20 deg C) and certain conditions of thawing (40 deg C, surrounding temperature and 8 deg C) on the colour of white, rosé and red wines from the Jumilla denomination of origin were observed. It was noted that the duration of freezing did not affect white wines. For red wines, differences were observed according to methods of unfreezing.

Details

  • Original title: Influencia de la congelacion y descongelación de vinos sobre los parametros de color CIElab.
  • Record ID : 1998-3695
  • Languages: Spanish
  • Source: Sem. vitivinic. - n. 2648
  • Publication date: 1997

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