Differences in Browning Index and CIELAB Coordinates of the Two Grape Drying Processes, Traditional Sun-Drying and Chamber-Drying and during the Ageing of Pedro Ximenez Sweet Wine

作     者：Maria P. Serratosa Ana Marquez Azahara Lopez-Toledano Manuel Medina Julieta Merida 

作者机构：Department of Agricultural Chemistry Faculty of Sciences University of Cordoba Edificio Marie Curie Campus de RabanalesCordoba E-14014 Spain 

出 版 物：《Journal of Life Sciences》 (生命科学（英文版）)

年 卷 期：2011年第5卷第11期

页      面：974-980页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 081704[工学-应用化学] 08[工学] 0817[工学-化学工程与技术] 081701[工学-化学工程] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 

主　　题：Browning index CIELAB traditional sun-drying chamber-drying method aging degrees sweet wine 

摘      要：The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was carried out by means of the traditional sun-drying method and an alternative chamber-drying method under 50℃. Chamber-drying allows shorter drying time and select grapes at a higher ripening degree. During raisining grape musts decreased in hab （hue angle） and increased in Cab （chroma）. In comparative terms, the final values of hue were virtually identical in both types of drying, although differences were found in the final values of chromaticity, being lower in the chamber-drying method. Changes in the color parameters during aging were compared in commercial wines with different aging systems and without aging. Likewise, as a reference of traditional wine aging system, the color changes in wines with four aging degrees were also studied. Regarding to the commercial wines studied, it can be pointed out the wine aged without blends for 4 years significantly differed in the values of hab and C＊ab of the remaining wines, which show more similar values among them and in the data obtained for the wines aged by the traditional aging system.