From the grapes, through the color of the bottle, up to the characteristic color of the wine. Spectrometry and spectrophotometry can be used across the entire process of wine production to ensure the quality of the beverage. Winemakers know how important it is to take care of every single detail so the wine has consistent flavor, smell and look.
From grape to wine ferments
Wineries pay a great attention to the quality of the grapes as well as to their juice and wine ferments. It’s known that wines of higher quality are richer in color. Color control and spectrometry play an important role in wineries. Some winemakers are trying to “fix” their products with taste neutral artificial colors. Measuring color consistency instead could save the trouble as well as offer an honest product to the market. Experienced sommeliers can notice the difference.
Spectrometry is important in the process of fermentation, especially in white and rose wines. The winemaker needs to be very precise to achieve the desired color and flavor of a rose wine. Even though there is a long tradition in winemaking, modern technologies such as spectrometry can make this process even more effective. A human eye is, unfortunately, not perfect but spectrometer can recognize early problems and prompt the necessary action.
From Barrel Aging to Bottling
As the wine age, the color is slightly maturing as well. Monitoring the spectral absorbency of wines throughout the production process allows winemakers to determine whether a wine is performing as expected. Winemakers now can measure the color consistency and notice imperfections much faster and take an action. With proper data, they can determine when the wine is ready for the bottling process.
Winemakers usually consider a few options when picking up the right color for their bottles. The color mostly depends on the brand recognition and marketability. Yet, glass has also other important function, it protects the wine from varying temperature and light exposure. While white and rose wines are usually stored in cooler environments thus are not expected to be exposed to a higher amount of UV light, red wines are stored in warmer conditions and are exposed to higher risk to be negatively influenced by environment.
There were a few studies concluded on the importance of glass color and their role in sustaining the quality of a wine, but the results vary. The conclusion is that lighter colored wines can be stored in bottles with a lighter color and red wines due to conditions, they have to be kept in, might benefit from a darker glass as it’s reducing the UV light exposure and decreasing the risk of damaging the quality of a wine. Although, dark glass absorbs higher temperature for a longer period of time.
Another research looked at the color of the wine bottle and its quality to determine customers’ perception. People expect from the higher price tag and a higher quality of bottle better experience. The research found out that the same wine tasted better if it was valued higher. It’s necessary to maintain the same color consistency. Spectrometers are widely used in measuring the quality of glass color and consistency for ensuring the quality of bottle as well as for maintaining the quality of a bottled wine.