Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

Food Research International

Volumn 51, Issue 1, 2013, Pages 123-131

  García Marino, Matilde ^a   Escudero Gilete, María Luisa ^b   Heredia, Francisco José ^b   Escribano Bailón, María Teresa ^a   Rivas Gonzalo, Julián Carlos ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

CIELAB; Co winemaking; Color; Copigmentation; Polyphenols

Indexed keywords

CIELAB; CO-WINEMAKING; COLOR DIFFERENCE VALUES; COLORIMETRIC MEASUREMENT; COPIGMENTATION; FULL SPECTRUM; INITIAL STAGES; POLYPHENOLS; QUANTITATIVE DATA; RED WINE; TEMPRANILLO; TRISTIMULUS COLORIMETRY; VISUAL INTERPRETATION; WINE COLOR;

BLENDING; BOTTLES; PHENOLS;

COLOR;

VITACEAE;

EID: 84871780027     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.035     Document Type: Article

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