KLAB

Wine Colour Analysis using

Colour is one of the most important parameters to analyse wine quality. The presence of anthocyanin pigment is responsible for the richness of colour in red wine. The change in the structure of anthocyanin is generally attributed towards the apparent change in colour in red wines. White wines and rose wines also go through colour change due to oxidation of tanins over time. Sometimes defective brewing process also results in bacterial growth leading to contamination and consequent colour change.

UV-vis spectroscopy is a non-destructive technique which does not interfere with the physical and chemical characteristics of wine samples. It is generally used to measure the colour intensity and wine hue to determine quality.

Wine_Colour_Analysis_using(E03-0580EN).pdf