La couleur des vins rouges. 2e partie : mesure, origine et interprétation

Glories, Yves

doi:10.20870/oeno-one.1984.18.4.1744

Cited by 298 publications

(369 citation statements)

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“…Samples were analyzed in a quartz cuvette with a 1-mm path length and a range of 200 to 1100 nm, following the procedure of Glories (Glories, 1984a(Glories, , 1984b. Absorbance at 420 nm, 520 nm, and 620 nm was measured.…”

Section: Color Measurementsmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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Section: Color Measurementsmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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show abstract

“…After this period, it decreased, but the decrease presented a higher intensity of absorption (0.424) compared to the others (Figure 8b). The decreased intensity of absorption observed in the samples was attributed to oxidative degradation of anthocyanins, whereas the increase in absorption observed in sample E-PEAH-3 may be related to the colorless molecules (polymerized flavones) which are formed during oxidation and, sometimes are colored by oxidation (A 520 increases) [30]. According to Glories [29], absorption at 520 nm refers to the tendency to the development of a reddish color and greater amounts of anthocyanins in the product.…”

Section: Characterization Of Sparkling Winesmentioning

confidence: 93%

Photostabilized LDPE Films with UV Absorber and HALS as Protection against the Light for Rosé Sparkling Wine

Zeni¹

2017

J Food Process Technol

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“…Color density (CD), Tint (T) or hue (H) and degree of Redness (a.u) were determined using UV/ visible spectrophotometric absorbance (Jenway 6505, Korea) of the grape juice at 420, 520 and 620 nm (Glories 1984), and the following calculations (Eqs. 1, 2 and 3).…”

Section: Color Evaluationmentioning

confidence: 99%

Effect of different physicochemical de-tartration methods on red grape juice quality

Shayanfar

Bodbodak

2012

J Food Sci Technol

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Grape contains a great deal of tartaric acid and minerals such as Potassium and Calcium which during ripening of grape increase in concentrations and result in potassium and calcium tartrate precipitation in grape juice. There have been different methods introduced for de-tartration but none of them have been completely successful. These methods can be categorized into two different groups of physicochemical and instrumental methods. In this study application of cold treatment, cream of tartar (Potassium bitartrate), Carboxymethyl Cellulose (CMC), and Mannoprotein were investigated. Then all these samples were stored at 5°C to stimulate tartrate crystals precipitation and were investigated for color indices change, the amount of sediments, acidity, pH and taste. Among these methods addition of Mannoprotein and CMC were proved to have ability in stabilizing tartrate crystals in red grape juice.

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La couleur des vins rouges. 2e partie : mesure, origine et interprétation

Cited by 298 publications

References 0 publications

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Photostabilized LDPE Films with UV Absorber and HALS as Protection against the Light for Rosé Sparkling Wine

Effect of different physicochemical de-tartration methods on red grape juice quality

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