Color and turbidity evolution in the aging process of port wine

Luis Manuel Couto Oliveira

doi:10.1117/12.580770

20 August 2004 Color and turbidity evolution in the aging process of port wine

Luis Manuel Couto Oliveira

Author Affiliations +

Proceedings Volume 5474, Saratov Fall Meeting 2003: Optical Technologies in Biophysics and Medicine V; (2004) https://doi.org/10.1117/12.580770
Event: Saratov Fall Meeting 2003, 2003, Saratov, Russian Federation

Abstract

Port Wine ageing process is very important to produce the most appreciated and expensive wines from the class. The process takes decades to accomplish and involves particular techniques which are taken inside refrigerated cellars. Different wines pass through such process to produce 10 year, 20 year, 30 year and 40 year Ports. There are no documented data about color or turbidity evolution during the ageing process. We decided to verify the states of color and spectral turbidity of different aged Gold white port wine. The acquired results show a spectral evolution on transmition and scattered radiation along with color modification which are a close and direct consequence of adopted corrective measures. In measuring the four samples, we have used our spectronephelometer with optical fiber tips to illuminate sample and to acquire transmitted or scattered radiation. Transmition results were calibrated with a standard spectrophotometer at our laboratory, and scattered spectra were measured considering a system calibration with ISO12103 standard dust. We are aware that the four samples were harvested in different years, but the wine type is the same and the ageing process does not differ from one sample to another.

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Luis Manuel Couto Oliveira "Color and turbidity evolution in the aging process of port wine", Proc. SPIE 5474, Saratov Fall Meeting 2003: Optical Technologies in Biophysics and Medicine V, (20 August 2004); https://doi.org/10.1117/12.580770

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KEYWORDS

Sensors

Transmittance

Gold

Spectrophotometry

Color difference

Calibration

Absorption

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