1. Comparison between the tristimulus measurements Yxy and L∗a∗b∗ to evaluate the colour of young red wines;Almela;Food Chem.,1995
2. Changes in the phenolic content of single-variety wines after the first nine months of storage;Archier;Sci. Aliment.,1993
3. The mechanism of color changes in aging Port wine;Bakker;Am. J. Enol. Vitic.,1986
4. Model wine solutions: colour and composition changes during ageing;Bakker;Vitis,1993
5. Colorimetry;CIE,1986