Gordillo Arrobas, BelénCejudo Bastante, María JesúsRodríguez Pulido, Francisco JoséGonzález-Miret Martín, María LourdesHeredia Mira, Francisco José2024-03-062024-03-062013-12-01Gordillo Arrobas, B., Cejudo Bastante, M.J., Rodríguez Pulido, F.J., González-Miret Martín, M.L. y Heredia Mira, F.J. (2013). Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation. Food Chemistry, 141 (3), 2184-2190. https://doi.org/10.1016/j.foodchem.2013.05.014.0308-81461873-7072https://hdl.handle.net/11441/155893The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic compounds related to wine colour. This technique was applied as an oenological alternative to the conventional winemaking for avoiding the common fall of colour of red wines elaborated in warm climates. The addition of oak wood chips promoted the colour enhancement and stabilisation, producing wines with a notably darker colour and with more bluish tonality. This fact was also related to the significantly higher content of some phenolic compounds. On the basis of the results, it could be affirmed that the addition of oak wood chips during fermentation induced visually perceptible colour changes (by the analysis of ΔE*ab, %Δ2L, %Δ2C and %Δ2H), mainly in a quantitative way, and also a lower percentage of diminution of colour.application/pdf31 p.engAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/American oak wood chipsDifferential colorimetryPolyphenolic compoundsTempranillo red wineWarm climateinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1016/j.foodchem.2013.05.014