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Intrepretation of color variables during the aging of red wines: relationship with families of phenolic compounds
- Gomez-Cordoves, C., Gonzalez-SanJose, M.L.
- Journal of agricultural and food chemistry 1995 v.43 no.3 pp. 557-561
- wines, chemical composition, color, phenolic compounds, correlation, absorbance, light intensity, analytical methods, anthocyanidins, flavonols, wavelengths
- The two different methods of color measurement proposed by Glories and Gonzales were applied to different red wines aged in the wood ("crianza" aging) and in the bottle for 11 months, and the color of variables of the two methods were compared. Brightness could only be measured using the latter method. Relationships between the color variables and certain families of phenolic compounds were established.