Abstract
The decolorizing effects of different quantities of activated carbon adsorbent on the color of sherry samples (Fino wine) were studied. The color change was measured through the use of chromatic parameters determined by the CIELAB 76 system, using transmittances taken at 1-nm intervals throughout the visible spectrum. The effect of the adsorbent on the color of the wine has been expressed by equations that relate the values of the chromatic parameters with the quality of the added adsorbent. These equations show that the discoloring process follows a Freundlich-type adsorption isotherm. Using these equations, it is possible to predict the amount of carbon adsorbent necessary to attain a desired color.
- Received October 1993.
- Copyright 1995 by the American Society for Enology and Viticulture
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Vol 46 Issue 1
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