red wine color
- You have accessRestricted accessLoss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential CausesTresider R. Burns, James P. OsborneAm J Enol Vitic. 2015 66: 130-137 ; DOI: 10.5344/ajev.2014.14061Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
- You have accessRestricted accessIn-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode SensorNicholas L. Shrake, Rajeevan Amirtharajah, Charles Brenneman, Roger Boulton, André KnoesenAm J Enol Vitic. 2014 65: 463-470 ; DOI: 10.5344/ajev.2014.14023Nicholas L. Shrake1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.Rajeevan Amirtharajah1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.Charles Brenneman2Department of Viticulture and Enology, University of California, Davis, CA 95616.Roger Boulton2Department of Viticulture and Enology, University of California, Davis, CA 95616.André Knoesen1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
- You have accessRestricted accessImpact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot WineTresider R. Burns, James P. OsborneAm J Enol Vitic. 2013 64: 370-377 ; DOI: 10.5344/ajev.2013.13001Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.
- You have accessRestricted accessAnalysis of SO2-Resistant Polymeric Pigments in Red Wines by High-Performance Liquid ChromatographyAndrea Versari, Roger B. Boulton, Giuseppina Paola ParpinelloAm J Enol Vitic. 2007 58: 523-525 ; DOI: 10.5344/ajev.2007.58.4.523Andrea Versari1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.Roger B. Boulton1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.Giuseppina Paola Parpinello1Department of Food Science, University of Bologna, Bologna, Italy; 2Department of Viticulture and Enology, University of California, One Shields Ave, Davis, CA 95616-8749; 3Visiting scientist at University of California, Davis.
- You have accessRestricted accessThe Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical ReviewRoger BoultonAm J Enol Vitic. 2001 52: 67-87 ; DOI: 10.5344/ajev.2001.52.2.67Roger BoultonDepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749 [Fax: 530-752-0382; email: rbboulton@ucdavis.edu]