Rosé wines that are prepared by blending red table wines with white or by a short period of
fermenting red must with the skins are claimed to be less stable than Rosés prepared from …

A study was designed to compare the color components and color stability of red wine from
Noble (Vitis rotundifolia) and Cabernet Sauvignon (Vitis vinifera) at four pH levels (2.8, 3.0 …

Although the eye is the ultimate judge of the beauty and attractiveness of color in a wine, it is
not a particularly sensitive means for measuring color. The chief difficulties lie in the …

Commercially, color is one of the most important properties of a wine. Information
concerning the factors which influence color and the means of their control is of …

Decolorizing agents such as activated charcoal may be used in producing white table wines.
The Code of Federal Regulations (US Internal Revenue Service, 1961), has set a limit on …

The qualitative diversity of anthocyanin pigments in the grapes of New York is reported.
Differences in hue and resistance to decolorization and browning were observed …

The ability of a panel to differentiate wines as to color has been tested, and it has been
shown that extremely small differences in color characteristics as determined by tristimulus …

The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv.
Monastrell) harvested at six different degree of ripeness (from August 16 to October 24 …

COLOR is the major attribute associated with quality in Concord grape juice. Loss of the
characteristic bright, purple color results in an inferior product. Color in Concord grapes is …

Changes in phenolics (anthocyanins, flavonols, tartaric esters, and total phenolics) during
ripening of grapes and in phenolics and color during vinification and aging of Cabernet …