Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation

Abstract

The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic compounds related to wine colour. This technique was applied as an oenological alternative to the conventional winemaking for avoiding the common fall of colour of red wines elaborated in warm climates. The addition of oak wood chips promoted the colour enhancement and stabilisation, producing wines with a notably darker colour and with more bluish tonality. This fact was also related to the significantly higher content of some phenolic compounds. On the basis of the results, it could be affirmed that the addition of oak wood chips during fermentation induced visually perceptible colour changes (by the analysis of ΔEab∗, %Δ2L, %Δ2C and %Δ2H), mainly in a quantitative way, and also a lower percentage of diminution of colour.