CIELab color
- You have accessRestricted accessCofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle AgingL. Federico Casassa, Landon S. Keirsey, Maria S. Mireles, James F. HarbertsonAm J Enol Vitic. 2012 63: 538-543 ; DOI: 10.5344/ajev.2012.12040L. Federico Casassa1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.Landon S. Keirsey1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.Maria S. Mireles1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.James F. Harbertson1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
- You have accessRestricted accessEffect of Macerating Enzymes and Postfermentation Grape-Seed Tannin on the Color of Cynthiana WinesGary L. Main, Justin R. MorrisAm J Enol Vitic. 2007 58: 365-372 ; DOI: 10.5344/ajev.2007.58.3.365Gary L. Main1University of Arkansas, Institute of Food Science and Engineering, 2650 North Young Avenue, Fayetteville, AR 72704.Justin R. Morris1University of Arkansas, Institute of Food Science and Engineering, 2650 North Young Avenue, Fayetteville, AR 72704.