Assessing the color of red wine like a taster's eye-Reference-Cited by-同舟云学术

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Assessing the color of red wine like a taster's eye

Published:2009-04 Issue:2 Volume:34 Page:153-162
ISSN:0361-2317
Container-title:Color Research & Application
language:en
Short-container-title:Color Res. Appl.

Author:

Hernández Begoña,Sáenz Carlos,de la Hoz Javier Fernández,Alberdi Coro,Alfonso Santiago,Diñeiro José M.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Human Factors and Ergonomics

Reference20 articles.

1. Changes in the detailed pigment composition of red wine during maturity and ageing-A comprehensive study;Alcalde-Eon;Anal Chim Acta,2006

2. A comparison of analytical methods for measuring the color components of red wines;Versari;Food Chem,2008

3. Aging effect on the pigment composition and color of Vitis vinifera L. cv. tannat wines. Contribution of the main pigment families to wine color;Boido;J Agric Food Chem,2006

4. Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle;Monagas;Int J Food Sci Technol,2006

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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

2. Measuring Wine Quality and Typicity;Beverages;2023-05-04

3. Visual Perceptions;Wine Tasting;2023

4. Introduction;Wine Tasting;2023

5. Visual and photographic assessment of wine color;Color Research & Application;2022-03-03

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