Extensive and objective wine color classification with chromatic database and mathematical models-Reference-Cited by-同舟云学术

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Extensive and objective wine color classification with chromatic database and mathematical models

Published:2017-12-31 Issue:sup3 Volume:20 Page:S2647-S2659
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Li Si-Yu¹²,Zhu Bao-Qing³,Li Li-Jun¹²,Duan Chang-Qing¹²

Affiliation:

1. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China

3. College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China

Funder

China Agriculture Research System

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1381848

Reference35 articles.

1. Natural polyphenols: An overview

2. Effects of Wine, Alcohol and Polyphenols on Cardiovascular Disease Risk Factors: Evidences from Human Studies

3. Polyphenols and their benefits: A review

4. How wine polyphenols can fight Alzheimer disease progression: towards a molecular explanation

5. Chemical transformations of anthocyanins yielding a variety of colours (Review)

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1. Forecasting wine phenolic composition from infrared spectra of grapes extracts and monitoring of fermentations with optimised time-specific prediction models;Chemometrics and Intelligent Laboratory Systems;2024-05

2. A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels;Fermentation;2023-05-27

3. Moving towards in-line monitoring of phenolic extraction during red wine fermentations using infra-red spectroscopy technology. Influence of sample preparation and instrumentation;Journal of Food Composition and Analysis;2022-07

4. Optimisation of PLS Calibrations for Filtered and Untreated Samples towards In-Line Monitoring of Phenolic Extraction during Red-Wine Fermentations;Fermentation;2022-05-17

5. Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine;LWT;2020-06

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