Evaluation of Wine Colour Under Accelerated and Oak-Cask Ageing Using CIELab and Chemometric Approaches

Food and Bioprocess Technology

Volumn 8, Issue 11, 2015, Pages 2309-2318

  Carvalho, Maria João ^a,b   Pereira, Vanda ^a,b   Pereira, Ana C ^a,c   Pinto, João L ^b   Marques, José C ^a,b  

^a UNIVERSITY OF MADEIRA   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Browning; Chemometrics; Colour; Spectrophotometric data; Wine

Indexed keywords

CARRIER CONCENTRATION; COLOR; WINE;

ACCELERATED AGEING; ANALYSIS APPROACH; BROWNING; CHEMOMETRIC APPROACH; CHEMOMETRICS; COLOUR PARAMETERS; SPECTROPHOTOMETRIC DATA; UV-VIS SPECTRUM;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84943662222     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1585-x     Document Type: Article

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