Czy wino może być zielone? ‒ zmiany parametrów barwy wina czerwonego pod wpływem wybranych czynników chemicznych i biologicznych
Could the wine be green? – changes in the color parameters of red wine under the influence of selected chemical and biological factors

Author(s): Agata Ogórka-Tabiś
Subject(s): History, Language and Literature Studies, Ancient World, Philology
Published by: Wydawnictwo Uniwersytetu Śląskiego
Keywords: color of wine; ancient wine; red wine pigments
Summary/Abstract: The color of wine has crucial importance in relation to the quality of wine. Laboratory parameters of color are supervised by the International Organisation of Vine and Wine (OIV), and is intensity I and tonality T. It is also found that the subjective visual impression of the consumer is an important in the first step in his purchase. Consumer research survey, conducted in Australia in 2005–2007 on the 1643 wines, shows that red wines with greater color intensity are characterized by a higher class market. Color of the wine depends on many factors: the variety of grape, their ripeness, the winemaking processes, and age of wine. In the case of red wine, its color is given by anthocyanins, whose chemical properties are presented: their copigmanted complexes, also uncoloured cofactors capable to specific interactions and color changes in the environment of varying acidity of wine. That phenomenons are independent on time and were presented in ancient Greek wine like also all users of wine today, which is directly bind with tradition. Maybe the most different is mode and necessity of wines description. Knowledge about the nuances of color tonality, perception of wine and its origin is part of the oenological visual organoleptic analysis. The color perception is subjective and individual, and depends directly on the light conditions, but also of education, cultural background, experience, emotional state. Analysis of visual color of the wine contains the skills of perception, discernment and naming. These abilities can be educated and improved through education.

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