Table 2.
Changes in the color of wine under the influence of ozonation (5 min), irradiation, and sulphurization.
| Color CIE | ||||
|---|---|---|---|---|
| Irradiation Dose (kGy) |
L* 100 White; 0 Black |
a* Redness |
b* Yellow |
|
| without ozone | K | 32.6 a* | 59.0 ef | 26.9 g |
| 1 | 34.4 ab | 59.0 ef | 22.9 f | |
| 2,5 | 36.3 bc | 58.6 ef | 19.5 e | |
| 5 | 37.2 cd | 57.2 def | 17.2 d | |
| 7,5 | 39.3 d | 56.3 de | 15.3 cd | |
| 10 | 42.2 e | 54.5 d | 13.0 b | |
| ozone | K | 36.5 bc | 51.1 c | 26.3 g |
| 1 | 37.4 cd | 42.5 b | 25.8 g | |
| 2,5 | 42.7 e | 36.4 a | 23.2 f | |
| 5 | 47.1 f | 34.3 a | 22.1 f | |
| 7,5 | 54.1 g | 35.9 a | 19.1 e | |
| 10 | 55.0 g | 35.6 a | 17.9 e | |
| dose K2S2O5 (mg/L) | ||||
| sulfurized | 50 | 38.7 cd | 59.5 f | 14.8 bc |
| 100 | 45.6 f | 50.6 c | 9.3 a | |
* for explanation, see Table 1.