PREDICTION OF SELECTED COLOUR INDICES IN RED FRUIT WINES
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):83–87
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ABSTRACT
The study deals with the dependencies between indicators characterising the colored matter in cherry wines as well as three technological parameters: pH, sulfur dioxide, and alcohol. The experiment has been established in accordance with the CCRD system (Central Composite Rotatable Design) considering each of three independent variables at five different levels. Second-order polynomial equation has been fitted to each qualitative trait. It has been found that fitted models – at 0.01 level – have sufficiently described the variability of the studied wine colour indices (WC), polymeric pigment colour (PPC), anthocyanin colour (AC), colour quality (T), and chemical age of wine (CAW). Determination coefficients R2 for those traits have been higher than 0.55, therefore the variability of each trait has been in over 55% explained by the fitted model. Fitted regression models can be used to predict studied indicators characterising the colored matter at wines.
ISSN:1230-0322