МЕТОДЫ ОЦЕНКИ ЦВЕТА ВИН. ОБЗОР
Аннотация
Рассмотрены методы оценки цвета вин на основе принципов органолептического анализа и оптической спектроскопии. Особое внимание уделено показателям хроматических характеристик вин: оттенок (T) и интенсивность (I) цвета, доля красной окраски (dA), доли красных (D420), желтых (D520) и синих (D620) пигментов, угловой оттенок цвета (tg α), показатель желтизны (G). Существующие подходы к инструментальной оценке цвета преимущественно основываются на определении расчетных показателей с учетом значений оптической плотности при длинах волн 420, 520 и 620 нм. Показано, что основными их недостатками являются малоинформативность, сложность прикладного использования, противоречивость в интерпретации. Значительное влияние на визуальную оценку вин оказывают освещение и восприятие человека; отсутствие общепринятой классификации цвета, перечня терминов и понятий для его описания не позволяют сопоставлять результаты, полученные в разных исследованиях. Одним из альтернативных способов характеристики и описания цвета пищевых продуктов, в том числе вин, является трихроматическая модель CIELab, позволяющая не только воспроизводить цвет по установленным координатам с помощью конвертера цвета, но и оценивать колориметрическую разницу между образцами. Это представляет интерес, так как применение данной системы поможет унифицировать результаты оптического и органолептического анализов. Практическое использование метода может быть перспективным с точки зрения стандартизации органолептических показателей и воспроизведения продукции с заявленными характеристиками.
Ключевые слова: вино, оптические показатели, интенсивность и оттенок цвета, модель CIELab
DOI: http://dx.doi.org/10.15826/analitika.2019.23.2.003Полный текст:
PDF (Russian)Литература
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