Effect of Light Qualities on the Wine Color by CIELab Color Space Method
ZHAO Xianfang
PU Ning
YANG Xueqin
LI Fazhu
MIAO Bo
WANG Li
NAN Lijun
WANG Zhenji
Abstract：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.
Keywords：Light qualitywineCIELab color space methodcolor
Publication Date：2024-09-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：4( 19-22 )