Wine Color Analysis
Check the quality of wine with UV/VIS Spectroscopy : a non-destructive technique
The application gives a UV/VIS Spectroscopic method, that is a non-destructive technique. It can be used to check the quality of wine without disturbing its physical or chemical properties by analyzing its color intensity.
Background
Color is one of the parameter to examine the wine quality. Many times, faulty brewing processes lead to bacterial growth and other contamination. These contaminations may result in a change of the color of wine.
Features that are evaluated in UV/VIS spectroscopy are the hue and color intensity of the wine.
Wine Color Intensity
The absorption measurements in the violet, green and red areas of the visible spectrum are accumulated to measure how dark the wine is. It is favorable for white wine to have a low absorption in these areas.
Wine Hue
The wine Hue is a measurement that indicates the tone of the wine. It is the ratio from the absorbance in the violet to the absorbance in the green. There are specific acceptance criteria for white wine as well as for red wine.
