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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2008, Volume 59, Issue 8,

https://doi.org/10.37358/RC.08.8.1902

Mariana Pop, Alfa Xenia Lupea, Mirel Glevitzsky, Aurel Ardelean

The Effect of Berries Extract Addition on the Phenolic Content and on the Colour of Rosé and White Wines

Abstract:

The influence of different concentrations of Vaccinium vitis-idaea respectively Vaccinium myrtillus fruits extracts on the colour and on the phenolic composition of rosé and white wines was evaluated during 2 months of storage. The measurement of the color of the wines was carried out using the Glories methods. The chromatic Glories parameters are: color intensity, tonality, percentage of yellow, percentage of red and percentage of blue. These chromatic characteristics may help us to better understand the contribution of berries extracts to the overall wine colour.

Keywords:
phenolic composition; Glories methods; chromatic characteristics; berries extracts

Issue: 2008, Volume 59, Issue 8
Pages:
Publication date: 2008/9/9
https://doi.org/10.37358/RC.08.8.1902
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