Tristimulus measurements (CIELAB 76) of port wine colour

Abstract

Tristimulus colour values were measured using the CIELAB 76 convention and compared with conventional measurements on 87 freshly-made and ageing single cultivar port wines from 5 sites for up to 6 years. There were high correlations between a* (redness) and A_520nm, and saturation and colour density, and a high negative correlation between L* (Lightness) and colour density. There was little correlation between b* (yellowness) and A_420nm; consequently hue angle did not correspond to tint. Amongst the tristimulus parameters, there were high correlations between L* or saturation and a*. In individual ports L* varied linearly but negatively with hue angle, but in the group of ports examined there was no significant relationship between L* and hue angle because of adc;litional variable phenolic browning depending upon cultivar. In model anthocyanin solutions increasing L* (by decreasing pigment concentration or increasing pH) caused a linear reduction in hue angle but an increase in tint; the latter was attributed to dissociation of associated anthocyanin molecules. Measurement of hue angle in ageing ports gives an indication of the relative occurrence of two competing ageing mechanisms, involving or not involving acetaldehyde. Hue angle is a more discriminating parameter for expressing the colour nuance of red wines than tint.