Colour characterisation of two‐year‐old Pinot noir wines by <scp>UV–Vis</scp> spectrophotometry and tristimulus colourimetry ( <scp>CIELab</scp> ): Effect of whole bunch or grape stems addition-Reference-Cited by-同舟云学术

Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry ( CIELab ): Effect of whole bunch or grape stems addition

Published:2023-01-08 Issue:3 Volume:58 Page:1176-1185
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wimalasiri Pradeep M.¹^ORCID,Harrison Roland¹^ORCID,Olejar Kenneth J.²,Hider Richard¹,Tian Bin¹^ORCID

Affiliation:

1. Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 New Zealand

2. College of Science, Technology, Engineering, and Mathematics, Chemistry Department Colorado State University Pueblo Pueblo Colorado 81001 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16264

Reference36 articles.

1. Evolution of phenolic composition during barrel and bottle aging;Aleixandre‐Tudo J.L.;South African journal for enology and viticulture,2020

2. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines

3. Analysis of Sensory and Chemical Data for Color Evaluation of a Range of Red Port Wines

4. Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time

5. Whole Cluster and Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot noir Wines over Two Vintages

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