Chromatic characterization of the wines produced in the Spanish region "Alpujarra-Contraviesa"

Authors

  • M. OLALLA
  • M. C. LÓPEZ
  • C. LÓPEZ
  • M. VILLALÓN
  • R. GIMÉNEZ

Abstract

The chromatic characteristics of 69 samples oftraditional wines (no definite enological

technique) made from a mixture of varieties of existing grapes (more than 98% were

white varieties) in the Granadinian region of Alpujarra-Contraviesa (South of Spain) were

studied as a method of typification and determination of their quality.

The results after calculating the levels of Anthocyanins, Polyphenols, the CIE

(1961) chromatic parameters, the Glories indices (1984) and the CIELAB space (1976)}

indicate that the wines studied carne from musts which had spent very little time in

contact with the solid matter of the grape. The very wide dispersion margins were

consistent with their home-made character and, according to the majority of colour

indices, they are c10ser to rose wines.

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References

Key words: Wine. Chromatic characterization. Alpujarra.
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Published

1996-03-20

How to Cite

1.
OLALLA M, LÓPEZ MC, LÓPEZ C, VILLALÓN M, GIMÉNEZ R. Chromatic characterization of the wines produced in the Spanish region "Alpujarra-Contraviesa". Ars Pharm [Internet]. 1996 Mar. 20 [cited 2024 May 19];37(1):53-62. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/21847

Issue

Vol. 37 No. 1 (1996)

Section

Original Articles

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