Discoloring process in sherry wines studied by means of chromatic parameters

D Escolar, MR Haro, A Saucedo… - … journal of enology …, 1995 - Am Soc Enol Viticulture
The decolorizing effects of different quantities of activated carbon adsorbent on the color of
sherry samples (Fino wine) were studied. The color change was measured through the use …

COMPARATIVE COLOR ANALYSIS OF RED, ROSÉ AND WHITE WINES BY SPECTROPHOTOMETRIC METHOD.

A Maroniac, C Mihali - Carpathian Journal of Food Science …, 2014 - search.ebscohost.com
The paper presents the chromatic differences of three types of wine (white, rosé and red)
related to the color intensity, color hue and chromatic structure. The absorbance spectra of …

Colorimetry in Port wines/Colorimetría de vinos de Oporto

JF Echavarri, F Ayala, AR Figueira… - Food science and …, 1996 - journals.sagepub.com
This paper sets out to establish a methodology for measuring the colour of Port wines that
complies with both the EU Regulation and the Office Internationale de la Vigne et du Vin …

Interactions of some environmental and chemical parameters affecting the color attributes of wine

LG Cartagena, FJ Perez-Zuniga… - American Journal of …, 1994 - Am Soc Enol Viticulture
The influence of variations in environmental parameters (temperature, atmospheric oxygen,
light) and pH as well as of certain compounds present in wine on the color attributes of wine …

Note. vinegar decolourization by re-activated carbon

I Achaerandio, C Güell, F Medina… - Food science and …, 2002 - journals.sagepub.com
This paper describes a batch-system for the decolouring of vinegar with modified activated
carbons. The carbon was modified using controlled oxidation with a mixture of Ar/air at a …

Interpretation of color variables during the aging of red wines: relationship with families of phenolic compounds

C Gomez-Cordoves… - Journal of Agricultural …, 1995 - ACS Publications
The two different methods of color measurement proposed by Glories and Gonzáles were
applied to different red wines aged in the wood (“crianza” aging) and in the bottle for 11 …

[PDF][PDF] Evaluation of changes in colour properties of clarified red and rosé wines

E Tománková, J Balík, K Dulovcová - … Universitatis Agriculturae et …, 2012 - acta.mendelu.cz
Abstract TOMÁNKOVÁ, E., BALÍK, J., DULOVCOVÁ, K.: Evaluation of changes in colour
properties of clarified red and rosé wines. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX …

Copigmentation, colour and antioxidant activity of single-cultivar red wines

J Heras-Roger, M Pomposo-Medina… - European food research …, 2014 - Springer
A hundred and thirty-six single-cultivar red wines of different vintages were collected from
several wineries in the Canary Islands in order to study the magnitude of the copigmentation …

[PDF][PDF] Characterisation of colour components and polymeric pigments of commercial red wines by using selected uv-vis spectrophotometric methods

AV Versari, GP Parpinello, AU Mattioli - South African Journal of …, 2007 - journals.ac.za
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines
by Using Selected UV-Vis Spectrophotometric Page 1 S. Afr. J. Enol. Vitic., Vol. 28, No. 1, 2007 …

Effects of glutathione and ascorbic acid addition on the CIELab chromatic characteristics of Muscat Ottonel wines

AO Antoce, GA Badea, GA Cojocaru - Agriculture and Agricultural Science …, 2016 - Elsevier
Glutathione (GSH) and ascorbic acid (AA) are often added as antioxidants in wines for a
better preservation of aroma. However, depending on the dosage of these substances …