A visual and easy-to-implement representation approach of red wine color is proposed in
this work. The wine color under standard conditions, called feature color, was reproduced in …

This study was designed to assess the colour appearance of different wines. Four wine
samples were chosen: table red, oloroso, tawny port and rosé. These wines were poured at …

Aims: The aim of this work was to study the color of the wine grapes using the CIELAB
parameters and to develop colorimetric indexes which can be used as a rapid method to …

The colour of alcoholic beverages increases as they are aged in wood casks, due to the
oxidation of the extracted phenols and tannic substances. In this paper, sixteen ageing …

Purpose: This work examined the color measurement and color appearance of wine under
various illumination types in order to assess the importance of illumination in the sensory …

We have designed a colour measurement method that reproduces the conditions found
during visual colour assessment of wines. In particular the illumination, background, wine …

A regionally developed and adapted dessert apple,'Wodarz', was explored for its potential in
apple cider production because of its consistent productivity when other apple cultivars have …

Both standard and CIELAB colour parameters have been evaluated for three consecutive
vintages of Vitis vinifera (Tempranillo variety). A simple and straightforward relationship …

The dichromatism of Bromophenol blue (BPB) was investigated by varying its concentration
in the absence and presence of surfactant. A model of the indicator behavior was carried …

The consequences of pre-fermentation and post-fermentation extended maceration (EM) on
colour, mouthfeel and phenolic composition were investigated in Pinot noir (2004) …