A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro and macro levels was proposed in this work. T...

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Bibliographic Details
Published inFermentation (Basel) Vol. 9; no. 6; p. 519
Main Authors Fan, Shuyue, Zhang, Yu, Li, Yunkui
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.06.2023
Subjects
Aging
Chemical properties
CIELAB
Classification
Color
Food
Food quality
Fruits
Preferences
Red wines
Sensory perception
Visual perception
visual representation
Wine
wine color classification
wine color evolution
Wineries & vineyards
Wines
United States
China
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Summary:The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro and macro levels was proposed in this work. The overall color performance of 119 representative red wine samples was visualized and classified into 125 micro-classifications according to the partition of the chromaticity and lightness of the wine color. Considering the evolution of red wine color, quantitative macro-classification of the color of the wine samples was explored, and six macro-classifications were obtained. These few classifications determine the extent of aging and aging potential of colors between different red wines well. The performance of this approach was further verified by another set of 56 red wine samples. This efficient and easy-to-implement approach is expected to be helpful in the digital and visual color management, control, evaluation, comparison, and prediction of red wines.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9060519