caa a22 4500 463157281 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0399-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0399-5 Colour of Amontillado wines aged in two oak barrel types [Elektronische Daten] [A. Recamales, D. Hernanz, C. Álvarez, M. González-Miret, Francisco Heredia] The colour of 123 Amontillado wines from "Condado de Huelva” Designation of Origin, made from white grapes of the Zalema variety and slowly aged in different types of wood casks, has been studied. Colour differences due to different materials from which the casks were manufactured (Spanish and American oak wood) have been appreciated. Tristimulus methods have been applied following the recommendations of the International Commission on Illumination (CIE). Colour parameters ( $$a_{10}^*$$ , $$b_{10}^*$$ , $$L_{10}^*$$ , $$C_{{\rm ab}10}^*$$ , h ab10) from CIELAB space and saturation ( $$s_{{\rm uv}10}^*$$ ) from CIELUV space have been used for calculus. The results indicated differences for lightness and saturation, which allows one to establish the areas of predominant colour for the characterisation of the colour of this type of wines. Multivariate statistical analysis demonstrated that different groups of selected variables give similar results, meaning that the wines aged in American oak barrels and Spanish oak barrels show significant (p<0.05) differences in colour variables. Three supervised learning methods, classification tree, linear discriminant analysis and back-propagation artificial neural network, have been applied for distinguishing between classes. Springer-Verlag, 2006 Colour nationallicence Tristimulus colorimetry nationallicence Amontillado wine nationallicence Oak barrel types nationallicence Recamales A. Department of Analytical Chemistry, Faculty of Experimental Science, University of Huelva, Huelva, Spain aut Hernanz D. Department of Analytical Chemistry, Faculty of Experimental Science, University of Huelva, Huelva, Spain aut Álvarez C. Department of Food Science & Nutrition, Laboratory of Food Colour and Quality, Faculty of Pharmacy, University of Seville, 41012, Seville, Spain aut González-Miret M. Department of Food Science & Nutrition, Laboratory of Food Colour and Quality, Faculty of Pharmacy, University of Seville, 41012, Seville, Spain aut Heredia Francisco Department of Food Science & Nutrition, Laboratory of Food Colour and Quality, Faculty of Pharmacy, University of Seville, 41012, Seville, Spain aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 321-327 1438-2377 224:3<321 2007 224 217 https://doi.org/10.1007/s00217-006-0399-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0399-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Recamales A. Department of Analytical Chemistry, Faculty of Experimental Science, University of Huelva, Huelva, Spain aut NATIONALLICENCE 700 1- Hernanz D. Department of Analytical Chemistry, Faculty of Experimental Science, University of Huelva, Huelva, Spain aut NATIONALLICENCE 700 1- Álvarez C. Department of Food Science & Nutrition, Laboratory of Food Colour and Quality, Faculty of Pharmacy, University of Seville, 41012, Seville, Spain aut NATIONALLICENCE 700 1- González-Miret M. Department of Food Science & Nutrition, Laboratory of Food Colour and Quality, Faculty of Pharmacy, University of Seville, 41012, Seville, Spain aut NATIONALLICENCE 700 1- Heredia Francisco Department of Food Science & Nutrition, Laboratory of Food Colour and Quality, Faculty of Pharmacy, University of Seville, 41012, Seville, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 321-327 1438-2377 224:3<321 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer