Aspects concerning the use of chromatic characteristics in the differentiation and classification of red wines from local grape varieties.

Abstract

This study presents aspects concerning the use of phenolic compounds and chromatic parameters in order to differentiate and classify the red wines obtained by classical maceration-fermentation method, from local grape varieties. 15 wine samples from 'Vulpe', 'Balada', 'Novac', 'Negru de Dragasani', 'Feteasca neagra', 'Arcas', 'Negru aromat', 'Negru de Causani', 'Negru vârtos', 'Batuta neagra', 'Babeasca neagra', 'Negru moale', 'Amurg', 'Codana' and 'Busuioaca de Bohotin' grape variety have been analyzed. The chromatic parameters of the analyzed wine samples were calculated according to CIE Lab 76 methods taking into consideration the absorption spectrum of each wine. A computerized colour simulation with the specialized software Digital Colour Atlas 3.0 was done, underlining the colour differences and thus classifying the wines. Classification of the studied wines according to their colour is similar to the already established order of absorption curves of the same wines. The order established by the values of the phenolic contents is the same with the hierarchy established on anthocyans' content, absorption spectrums and computerized colour simulation.