IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 New Insights into Wine Color Analysis: A Comparison of Analytical Methods and their Correlation with Sensory Perception

New Insights into Wine Color Analysis: A Comparison of Analytical Methods and their Correlation with Sensory Perception


Two spectrophotometric methods are recommended by the Organisation Internationale de la vigne et du vin (OIV). The first is the method after Glories, were the absorbances at 420 nm, 520 nm and 620 nm are measured (OIV 2006a). The second method, from the Commission Internationale de L’Eclairage (CIE), uses the entire spectrum from 300 nm to 800 nm to calculate the CIE Parameters L*, a*, and b*. While the OIV recommends a data interval of 5 nm for the CIE method, no such recommendations are given for other parameters such as the scan speed (OIV 2006b). To investigate the parameter settings wines from a dark red grape variety (Merlot), a light red grape variety (Vernatsch) and a white grape variety (Chardonnay) were measured with different data intervals and scan speeds.
Results indicate that the scan speed and data interval have significant impact on the color measurement and the accuracy is dependent from the lightness of a wine. Since both, the Glories system and the CIE L*a*b* system, are widely used in wine analysis it is important to know if those systems are comparable. With the analytical results in mind the correlation has to be conducted for dark red wines, light red wines and white wines. The analysis of 112 wines (56 red wines and 56 white wines) from different grape varieties, origins, and vintages, using both the Glories and CIE methods revealed that the correlation between
the two methods is only possible for dark red wines. Furthermore it is unclear which of the methods are more consonant with the sensory perception. Due to the lack of standardisation a new method of color evaluation was developed. The CIE L*a*b* system better reflects sensory perception than the Glories system, but both systems cannot describe every facet of wine color


OIV (2006)a. Determination of chromatic characteristics according to CIELab, Method OIV-MA-AS2-07B. COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS, OIV.
OIV (2006)b. Determination of chromatic characteristics according to CIELab, Method OIV-MA-AS2-11. COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS, OIV.


Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article


Hensel Marcel¹, Scheiermann Marina¹and Durner Dominik¹

¹Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz

Contact the author


color analysis, color spaces, Glories, spectrophotometry


IVAS 2022 | IVES Conference Series


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.