Application of absorbance values used in wineries for estimating CIELAB parameters in red wines

By S. Pérez-Magariño, M. González-Sanjosé. 2003

145 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/4e13af62496595fb5e9ff8e83c156e96f238fb09

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In Food Science

1. F. Zamora

Citations in the corpus

• Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines (2012, methodology): “It is generally accepted that tasters can only distinguish the color of two wines through the glass when ΔE*≥ 5 units (Pérez-Magariño & González-Sanjosé, 2003).”