Color of anthocyanin solutions expressed in lightness and chromaticity terms. Effect of pH and type of anthocyanin

JP Van Buren, G Hrazdina… - Journal of food …, 1974 - Wiley Online Library
The combined effects of pH (3.0–3.8) and anthocyanin concentration on the color and
spectral characteristics of aqueous solutions were studied with a number of anthocyanin …

Proposal of a novel formula to calculate dominant wavelength for colour of red wines

FJ Heredia, MG Chozas - Food chemistry, 1992 - Elsevier
Dominant wavelength is a representative variable of the hue useful for the characterization
of the colour of red wines. It is usually obtained through a conventional graphical method on …

Studies with Controlled Fermentations. VII. effect of Ante-Fermentation Blending of Red must and White Juice on Color, Tannins, and Quality of Cabernet Sauvignon …

CS Ough, MA Amerine - American Journal of Enology and …, 1962 - Am Soc Enol Viticulture
Investigation of the extraction rate, distribution, and percentage change in pigment amounts
from Cabernet Sauvignon grapes during fermentation indicated that extraction rate (from a 2 …

The Prediction of Perceptibility of Luminous‐Transmittance and Dominant Wave‐Length Differences Among Red Wines by Spectrophotometric Measurements

HW Berg, CS Ough, CO Chichester - Journal of Food Science, 1964 - Wiley Online Library
SUMMARY A method of prediction of perceptibility of luminous‐transmittance and dominant
wave‐length differences by spectrophotometric measurements is given for a small area of …

The color of wine: a historical perspective. II. Trichromatic methods

FJ Heredia, M GUZMÁN‐CHOZAS - Journal of food quality, 1993 - Wiley Online Library
The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐
ordinates, dominant wavelength, purity and luminance were determined. The Munsell …

[CITATION][C] Analisis de vinos y mostos.

MA Amerine, CS Ough - 1976 - agris.fao.org
Analisis de vinos y mostos. Food and Agriculture Organization of the United Nations Discover
About FAO News Multimedia Main topics Statistics Members Publications English العربية …

Post-harvest high heat treatment on grapes and the effects on wine quality relating compounds

Y Zhang - 2012 - ttu-ir.tdl.org
This research evaluated simulated accumulated summer temperature conditions in grape
shipping containers during transportation from vineyard to winery in Texas. Temperature …

The color of wine: a historical perspective. II. Trichromatic methods

FJ Heredia Mira, M Guzmán Chozas - Journal of Food Quality, 16 (6) …, 1993 - idus.us.es
The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐
ordinates, dominant wavelength, purity and luminance were determined. The Munsell …

COMMENT DÉFINIR ET MESURER LES CARACTČRES ORGANOLEPTIQUES DES BOISSOINS

M FLANZY - Annales de la nutrition et de l'alimentation, 1965 - JSTOR
L'eau qui circule dans notre organisme provient pour moitié environ des boissons ingérées,
soit environ un litre quotidiennement. Ainsi les boissons constituent la principale source …

[CITATION][C] THE EFFECT OF CHEMICAL TREATMENTS ON THE LIFE OF DESSERT GRAPES STORAGE

ME DO BRAY, K VAS - Kisérletügyi közlemények: Kertészet …, 1964 - Mezőgazdasági kiadó