Article published in ABC http://www.abc.es/agencias/noticia.asp?noticia=282291digital information according to Agencia EFE
The results of this method, published in the prestigious journal “European Food Research and technology” and “Color research and application” are the result of Thesis projects of Juan Vicente de Santiago and Javier Fernandez de la Hoz, students of the School of Agricultural Engineers (ETSI), as reported by the UPNA in a note.
Professor explains Begoña Hernández Salueña of Optics and specialized in colorimetry, the novel has been to measure the color of the wine with an instrument (the spectroradiometer), which, like the eye of a connoisseur, focuses directly on the wine.
In addition to the built catavinos a specific support to maintain the same angle with which the wine taster noted.
Hernández explained that “visual observation of the wine is always subjective, the assessor gives a name to the color you see, but may be different than you would another. On the contrary, these instrumental measurements are equal, then who makes them, are completely objective and can predict the color category in which an expert would rate the wine taster. ”
In this regard, these two students have focused their Final Year Projects in the implementation of this new methodology to 35 red wines, 37 white and 32 pink.
The same sources explained that the spectroradiometer is an instrument through which light is split into its different wavelengths, and processed to specify the color coordinates, but now this novel mode of use could support the subjective observation professional tasters.
With the method employed by the Group of Optics, “measuring the color of the wine (there are three color coordinates in the system established by the International Commission on Illumination) and also can predict whether the tasters say it is red garnet , cherry, ruby or tile, among others, rather than with the traditional method of measurement in cells is impossible to do, “says Hernandez.
For his part, Juan Vicente de Santiago, which looked white and rosé wines, explains that his work consisted in parameterized qualities of wine.
“Mindful that the appraisal of a wine rests on subjectivity and expertise of the person who makes, try to objectify this analysis giving parameters to one of the most important qualities in wine: color,” he said.
Thus, explained that “through measuring equipment and specific methods, we classify the colors of wine, drawing conclusions about them and establishing vocabulary appropriate to the results of these measurements.”
For his part, Javier Fernández de la Hoz red wines analyzed, because “we wanted to see the relationship between the perception of the human eye and colorimetric parameters of wine found in the laboratory.”
In addition, they wanted “to have a support objective, based on contrasting experimental techniques, which allow objectify the assessment of color and to establish the essential link between visual assessment and objective measures taster.”
He underlined that “the revolutionary of this study was the procedure followed for measurement, totally innovative in that it was an exact replica of a winemaker practice takes place in an official tasting.”
Thus, we measured the color values at a distance as would the eye of a connoisseur, we used catavinos official cut glass with a 9% lead for maximum transparency, were placed on a support surface at 45 degrees and reproduced the same environmental conditions of a common taste.
The samples were selected trying to cover the widest possible range of Denomination of Origin Navarra wines, covering its five sub-culture, different vintages and grape varieties, among others.
“The results were exceptional,” said Fernandez de la Hoz, it “was demonstrated great correspondence between the subjective data of the winemakers in the official records and the subsequent tasting of the wines objective results in the laboratory.”EFE