Chromatic characterization of the wines produced in the Spanish region Alpujarra - Contraviesa
Olalla, M., López, M.C., López-García, H., Villalón, M. and Giménez, R.
Ars Pharm.37;(1);53-62, (1996)
Key words:Wine, Chromatic characterization, AlpujarraAbstract
The chromatic characteristics of 69 samples of traditional wines (no definite enological technique) made from a mixture of varieties of existing grapes (more than 98% were white varieties) in the Granadinian region of Alpujarra-Contraviesa (South of Spain) were studied as a method of typification and determination of their quality.
The results after calculating the levels of Anthocyanins, Polyphenols, the CIE (1961) chromatic parameters, the Glories indices (1984) and the CIELAB space (1976) indicate the wines studied came from musts which had spent very little time in contact with the solid matter of the grape. The very wide dispersion margins were consistent with their home-made character and, according to the majority of colour indices, they are closer to rose wines.
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