Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

Agriculture, Chemistry, Enology +17

Identification of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 447 citations

Agriculture, Chemistry, Enology +17

Note. Visual and Instrumental Color Evaluation in Red Wines

José A. Martínez, Manuel Melgosa, E. Hita et al. · Food Science and Technology International · 2001 · 289 citations

Agriculture, Food Science, Viticulture +14

Colour effects of co-pigmentation of anthocyanins revisited—1. A colorimetric definition using the CIELAB scale

Jean-François Gonnet · Food Chemistry · 1998 · 241 citations

Agriculture, Biochemistry, Color Theory +14

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

Sandra Escot, Michel Feuillat, Laurent Dulau et al. · Australian Journal of Grape and Wine Research · 2001 · 236 citations · Full text

Agriculture, Biochemistry, Microbiology +17