Scientia Agricultura Sinica ›› 2010, Vol. 43 ›› Issue (20): 4271-4277 .doi: 10.3864/j.issn.0578-1752.2010.20.019

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Correlation Analysis of CIELab Parameters and Anthocyanidins of Different Red Wines

TAO Yong-sheng, ZHANG Li   

  1. (西北农林科技大学葡萄酒学院)
  • Received:2010-05-28 Revised:2010-08-22 Online:2010-10-15 Published:2010-10-15


【Objective】 The correlation analysis of color parameters and anthocyanidins was made to find some important information for distinguishing different red wines. 【Method】 Twelve red wines are different in years, cultivars and ageing method from Changli and Shacheng were sampled. Nine fractions of every wine were collected with C18 column, and then they were lyophilized. The residue of each fraction was resolved with synthetic wine of the same volume with the fraction sample. The transmittance spectra of wines and their fractions were measured and the CIELab parameters were calculated. The correlation analysis of transmittance spectra between wines and fractions showed that four fractions were significantly correlated with wines. The anthocyanidins in these four fractions were identified by HPLC. 【Result】 Principle component analysis (PCA) of the data indicated that aged wines were significantly different with young wines in the PCA plot. Young wines were scattered around the anthocyanidin compounds. Anthocyanidins were the main contributors of the colour of young wines, while they played little role in the color of aged wines. The parameter of CIELab a* was related positively with anthocyanidins, and L* and b* were negatively with them. PCA also showed that the four important fractions had their own typical anthocyanidin compounds. 【Conclusion】 It is suggested that the analysis of anthocyanidins from the color point could distinguish different red wines,such as vintage, variety and ageing method, especially for wines from different vintages.

Key words: CIELab parameters, red wine, anthocyanidin, fraction, HPLC

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