Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative factors

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J. M. Auw, V. Z. Blanco, Sean F. O’Keefe et al. · American Journal of Enology and Viticulture · 1996 · 122 citations

Agriculture, Biochemistry, Enology +17

Changes in Phenols, Color, and Sensory Characteristics of Muscadine Wines by Pre- and Post-Fermentation Additions of PVPP, Casein, and Gelatin

Charles A. Sims, Janet Eastridge, Robert P. Bates · American Journal of Enology and Viticulture · 1995 · 74 citations

Agriculture, Enology, Wine Analysis +16

Tristimulus measurements (CIELAB 76) of port wine colour

J. Bakker, P. Bridle, C. F. Timberlake · Julius Kühn-Institut · 2015 · 61 citations · Full text

Agriculture, Chemistry, Food Science +17

Evolution of red wines I. Ambient influences on colour composition during early maturation

T. C. Somers, M. E. Evans · Julius Kühn-Institut · 2015 · 52 citations · Full text

Agriculture, Chemistry, Food Science +17

Comparison between the tristimulus measurements Yxy and L∗a∗b∗ to evaluate the colour of young red wines

Luís Almela, Sebastián Javaloy, José A. Fernández‐López et al. · Food Chemistry · 1995 · 51 citations

Agriculture, Food Science, Viticulture +12