Chromatic characterisation of three consecutive vintages of Vitis vinifera red wine: Effect of dilution and iron addition

Both standard and CIELAB colour parameters have been evaluated for three consecutive vintages of Vitis vinifera (Tempranillo variety). A simple and straightforward relationship between CI and L* has been derived. Dilution effects on colour for samples under fermentation and for several commercial wines have been studied under pH controlled conditions. Disruptions of equilibria responsible for colour at the typical wavelengths upon addition of iron have been assessed.