The main sensory parameter for the quality of red wines is their color. Twenty-one Bulgarian red wines from five different grape varieties were analyzed (Cabernet-Sauvignon, Merlot, Melnik, Mavrud and Gamza) in order to determine color variables and evaluate pigment matter. The results show highest
Structures and Color Properties of New Red Wine Pigments.
✍ Scribed by Anders E. Haakansson; Kevin Pardon; Yoji Hayasaka; Maria de Sa; Markus Herderich
- Publisher
- John Wiley and Sons
- Year
- 2003
- Weight
- 64 KB
- Volume
- 34
- Category
- Article
- ISSN
- 0931-7597
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