Practical aspects of regulating the chromatic indices of rosé sparkling wine by expedition liqueur with the use of sulphiting agents

Abstract Chromaticity is a musical and colour synaesthesia, due to which the taster builds an associative row at the first meeting with the sparkling wine. The so-called "crunching" sound reproduced by the bursting bubbles on the surface of the sparkling wine poured into the glass presupposes a chromatic reference of the colour palette. A study of the effect of expedition liqueur on the colour change of rosé sparkling wine was carried out and it was found that the colour gradient is directly affected by expedition liqueur. Experimental samples of sparkling wine and expedition liqueur were prepared according to the classical production technology. The dosage technology involves the addition of sulphite components which protect the finished sparkling wine from oxidation. Sulphur dioxide, like tannins, are natural antiseptics. The highest levels of added sulphites are found in wines with the lowest tannin content. Correspondingly white and rosé wines have a high level of sulphites, as they are very delicate. The chromatic values of the test samples, in which sulphated forwarding liquor from 4 g/dm3 to 50 g/dm3 was added, had changes of colour from soft pink to honeydew. The pink overtones in these experimental samples are possible due to the binding of pigments with bisulphite. The chromatic values of the test samples, to which unsulphitised expedition liquor from 4 g/dm3 to 50 g/dm3 was added, had a clear shade gradient from the colour of the thigh of the frightened native nymph to the colour of the acaju. Without the addition of sulphiting agents, the colour palette changed consistently and homogeneously.