Varietal classification of young red wines in terms of chemical and colour parameters

Journal of the Science of Food and Agriculture

Volumn 70, Issue 2, 1996, Pages 173-180

  Almela, Luis ^a   Javaloy, Sebastián ^a   Fernández López, José A ^a   López Roca, José M ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Colour parameters; Discriminant analysis; Enological parameters; Principal component analysis; Spanish red wines; Varietal wines

Indexed keywords

EID: 0001336489     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199602)70:2<173::AID-JSFA479>3.0.CO;2-J     Document Type: Article

References (7)

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2. Almela L, Javaloy S, Fernández-López J A, López-Roca J M 1995 Comparison between the tristimulus measurements Yxy and L*a*b* to evaluate the colour of young red wines. Food Chem 53 321-327.
3. Amerine M A, Ough C S 1976 Análisis de Vinos y Mostos. Acribia, Zaragoza, Spain.
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