基于CIELab色空间法分析光质对葡萄酒颜色的影响

Effect of Light Qualities on the Wine Color by CIELab Color Space Method

光辐射能够导致葡萄酒颜色变暗、酒体衰老。为延长葡萄酒的货架期,采用蓝光、红光、绿光、棕光和白光分别对葡萄酒进行辐照处理,研究不同光照对葡萄酒的影响。结果发现,蓝光处理后葡萄酒的L^(*)和a^(*)分别下降了20.53和1.282,而b^(*)增加了9.9,表明蓝光对葡萄酒颜色损伤较大。棕光和绿光处理组葡萄酒辐照7 d后,亮度与对照组无显著差异,a^(*)略有增加,红色色调有增加的趋势。损伤最大的是白光处理组,葡萄酒L^(*)和a^(*)分别下降了19.86和6.33,而b^(*)值增加了12.9,辐照7 d后,葡萄酒颜色变暗,呈现棕色色调,出现老化特征。总之,蓝光、白光处理对葡萄酒的颜色影响较大,棕光和绿光影响较小,因此葡萄酒建议使用棕色或绿色玻璃瓶进行贮藏。

Light radiation can promote wine aging and light decveasing.To prolong the shelf life of wine,wines are irradiated by blue,red,green,brown and white light and researched the effect of lights.The results showed that the luminance(L^(*))and red-green value(a^(*))of the wine color by blue light decreased by 20.53 and 1.282,respectively,while the yellow-blue value(b^(*))increased by 9.9.This outcome indicated that the blue light was harmful to the wine quality.There was no significant difference in luminance between the wines of the control group and those groups irradiated with brown and green light,and the slightly increased a^(*)appeared to the increasing of the red hue.In contrast,in the group of the white light irradiation,L^(*)and a^(*)of wine color were decreased by 19.86 and 6.33,respectively,while b^(*)were increased by 12.9.The wines looked darker and showed a brown hue,which suggested that the white light irradiation for 7 days was the most harmful to the wine quality in all treatment groups.In all,blue light and white light treatment changed the color of wine greatly,and brown light and green light had little effect,therefore it was recommended to use brown or green glass bottles in the wine bottling.