CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Biology and Environment Department, Life and Environmental Sciences School, 5000-801 Vila Real, Portugal.
Food Res Int. 2023 Oct;172:113181. doi: 10.1016/j.foodres.2023.113181. Epub 2023 Jun 23.
The colour of the different Port wine styles and indication of age (IOA) categories is a distinctive quality parameter influenced by the grapes and ageing process. The impact of Port wine styles and IOA on phenolic composition is mostly unknown. This work aims to study the chromatic characteristics (CIELab) and their relation with the phenolic composition of White, Tawny, and Ruby Port wines and evaluate the feasibility of its utilisation for their discrimination. Port wine styles and IOA categories can be discriminated by their chromatic characteristics, using different data analysis models. The higher b* values, corresponding to the brownish/yellowish colour of Tawny and White Ports belonging to higher IOA categories, seem more related to the sugar browning than the oxidative change in phenolic compounds. However, this last process is essential for the red colour (a*) decrease of Tawny Port wines with higher IOA.
不同波特酒风格和陈年指示类别（IOA）的颜色是一个独特的质量参数，受葡萄和陈酿过程的影响。波特酒风格和 IOA 对酚类成分的影响大多未知。本工作旨在研究白波特酒、茶色波特酒和红宝石波特酒的色度特征（CIELab）及其与酚类成分的关系，并评估其用于鉴别这些波特酒的可行性。波特酒风格和 IOA 类别可以通过其色度特征来区分，使用不同的数据分析模型。较高的 b值，对应于属于较高 IOA 类别的茶色波特酒和白波特酒的棕黄色/黄色，似乎与糖褐变比酚类化合物的氧化变化更相关。然而，对于 IOA 较高的茶色波特酒，其红色（a）的减少与后一过程密切相关。
