The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro and macro levels was proposed in this work. The overall color performance of 119 representative red wine samples was visualized and classified into 125 micro-classifications according to the partition of the chromaticity and lightness of the wine color. Considering the evolution of red wine color, quantitative macro-classification of the color of the wine samples was explored, and six macro-classifications were obtained. These few classifications determine the extent of aging and aging potential of colors between different red wines well. The performance of this approach was further verified by another set of 56 red wine samples. This efficient and easy-to-implement approach is expected to be helpful in the digital and visual color management, control, evaluation, comparison, and prediction of red wines.Keywords:wine color classification;wine color evolution;CIELAB;visual representation
F. M. Zibetti,A. C. A. Cardoso,G. C. Desmarais,K. B. de Almeida,L. M. do Nascimento,L. F. Rolim,M. S. Rocha,N. G. D. Duarte,P. H. R. A. Azevedo,J. L. Araújo,S. C. Mourão,D. Q. Falcão
en This link goes to a English section fr This link goes to a French section Objectives The aim of this study was to evaluate by central composite design the influence of colouring agents in lipstick colour, expressed by L* , a* , b * parameters (CIELab system) where L* indicates lightness, and a* and b* are the chromaticity coordinates. The a* indicates colour direction from red to green and b* from yellow to blue. Methods Lipsticks were formulated as described by (Recent Adv. Prosp. Potent Med. Plants, 2009 and 39). The combined effect of three variables (dye, pigment and opacifier) was evaluated by different formulations in a central composite design. Colour parameters ( L* , a* , b *) were analysed by reflectance spectrophotometry. Lipsticks were characterized by visual analyses and melting point. Results All formulations were integrate and homogeneous. The pigments and dye do not influence in colour transfer neither in melting point of lipsticks. On the other hand, results indicated that variables studied show influence only in parameter b *, whereas for L * and a * values there was no significant difference ( P < 0.05). Conclusion It was possible to verify that only the colour parameter b * was influenced by the variation in colouring agent's concentrations in lipstick formulation, leading to the production of the colour ranging between violet and light red. Such results are useful for developing new lipstick formulations to obtain the desired colour in the final product. Résumé en This link goes to a English section fr This link goes to a French section Objectif L'objectif de cette étude était d'évaluer par Composite Central Design l'influence des agents colorants dans les rouges à lèvres, exprimée par les paramètres L *, a *, b * (système CIELab) où L * indique la clarté, et a * et b * sont les coordonnées chromatiques. a * indique la direction de la couleur du rouge au vert et b * du jaune au bleu. Méthodes Des rouges à lèvres ont été formulées comme décrit par Dwivedi et al. (2009). L'effet combiné de trois variables (colorant, pigment et opacifiant) a été évalué par différentes formulations dans un Composite Central Design. Les paramètres de couleur ( L *, a *, b *) ont été analysés par spectrophotométrie d'absorption. Les rouges à lèvres ont été caractérisés par des analyses visuelles et leur point de fusion. Résultats Toutes les formulations étaient visuellement homogène. Les pigments et colorants n'influencent pas le transfert de couleur ni le point de fusion des rouges à lèvres. D'autre part, les résultats indiquent que les variables étudiées n'ont qu'une influence sur le paramètre b *, alors que les valeurs L * et a * n'avaient pas changés de manière significative ( P < 0.05). Conclusion Il était possible de vérifier que seul le paramètre de couleur b * a été influencée par la variation de la concentration des agents colorants dans la formulation de rouge à lèvres, pour toute couleur comprise entre le violet et le rouge clair. Ces résultats sont utiles pour le développement de nouvelles formulations de rouges à lèvres afin d'obtenir la couleur désirée dans le produit final.
A visual and easy-to-implement representation approach of red wine color is proposed in this work. The wine color under standard conditions, called feature color, was reproduced in the form of a circular spot. The feature color was further decomposed into two orthogonal aspects, the chromatic and light–dark components, characterized in the form of chromaticity distribution plane and lightness distribution plane, respectively. The color characterization of wine samples showed that this method well represented the color characteristics and can provide intuitive visual perception of wine color, in a way that is more reliable and convenient than the photographic method. The applications for monitoring the color evolution during winery and laboratory fermentation and the age discrimination of 175 commercial red wines suggest that this visual method is effective for color management and control of wine during fermentation and aging. The proposed method is a convenient way to present, store, convey, understand, analyze and compare the color information of wines.Keywords:color visualization;color characterization;color reproduction;wine fermentation;CIELAB
危险品化学品经营许可证（带存储）