Analysis of CIELab Parameters and Anthocyanidins of Cabernet gernischt by Ageing on Lees in Different Yeasts

Abstract:

Four kinds of commercial yeasts commonly used in production were selected，such as D254，RC212，BDX and F15. CIELab color space parameters，chroma，hue，total color of pigments，polymeric pgements color and monomer anthocyanins of Cabernet gernischt wine during natural yeast autolysis by ageing on lees. The color evolvement and correlation analysis was studied.Principle component analysis（PCA） of the date indicated that WC，WCP，PPC and CI of BDX，D254，RC212 yeast by ageing on lees improved to varying degree. And A280 and monomer anthocyanins of all the wines samples increased. Hue and Hab was related positively，and were negatively with other indexes. The other index was related positively. The content of color and color stability of wine by ageing on lees can be improved.