The HI83742-25 reagents are a set of pre-measured, high-quality chemicals designed to provide rapid and precise colorimetric measurements of wine color. This reagent kit enables a direct reading of the sample, providing valuable insights into a wine's visual characteristics. The reagents are specifically calibrated to determine color hue with a range of 0.00 to 9.99, and color density with a range of 0.00 to 15.00.
For modern winemakers, analytical techniques are an invaluable tool for defining and achieving the desired wine color. Critical decisions made during grape maturation, processing, aging, and blending all have a profound impact on the final color. To ensure an accurate measurement, the wine sample must be free of suspended particles. Wine color is a combination of two primary components—yellow and red—though blue or green hues can also be present. Color hue is defined as the ratio of yellow concentration to red concentration and serves as an excellent indicator of the wine's evolutionary stage. The yellow color in wine originates from tannins, which are polymers of flavonoid and non-flavonoid phenols, and can be measured without dilution. An increase in a wine's yellow-brown color is typically a sign of aging or oxidation. The red hues are derived from free anthocyanins, co-pigments, and polymerized phenolic compounds. Because the color of these pigments is highly pH-dependent and can be very intense, red wine samples often require dilution to ensure accurate readings. Hanna recommends using a special wine solvent to maintain the original sample pH and minimize potential errors. This method, which uses Wine Solvent 1 for red wine analysis, provides results that conform to EC Directive 2676/90.
