Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

A study of the changes of copigmentation phenomenon in wines elaborated from different varieties has been undertaken. Colorimetric measurement of Tempranillo (T) and Graciano (G) monovarietal wines, and two 80:20 blend wines: M, (grape blending T and G, co-maceration) and W (wine blending T and G, c...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food research international 2013-04, Vol.51 (1), p.123-131
Hauptverfasser:	García-Marino, Matilde, Escudero-Gilete, María Luisa, Heredia, Francisco José, Escribano-Bailón, María Teresa, Rivas-Gonzalo, Julián Carlos
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Blending Blends CIELAB Co-winemaking Color Colorimetry Copigmentation Fermented food industries Food industries Foods Fundamental and applied biological sciences. Psychology Grapes mixing Polyphenols red wines Visual Vitaceae winemaking Wines Wines and vinegars
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A study of the changes of copigmentation phenomenon in wines elaborated from different varieties has been undertaken. Colorimetric measurement of Tempranillo (T) and Graciano (G) monovarietal wines, and two 80:20 blend wines: M, (grape blending T and G, co-maceration) and W (wine blending T and G, co-vinification) was performed by spectrophotometry. Significant differences (p
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2012.11.035