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dc.creatorHeredia Mira, Francisco Josées
dc.creatorGuzmán Chozas, Matíases
dc.date.accessioned2019-05-03T14:30:27Z
dc.date.available2019-05-03T14:30:27Z
dc.date.issued1993
dc.identifier.citationHeredia Mira, F.J. y Guzmán Chozas, M. (1993). The color of wine: a historical perspective. II. Trichromatic methods. Journal of Food Quality, 16 (6), 439-449.
dc.identifier.issn0146-9428es
dc.identifier.issn1745-4557es
dc.identifier.urihttps://hdl.handle.net/11441/86234
dc.description.abstractThe trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, purity and luminance were determined. The Munsell system and the Lovibond method, which had industrial applicability, were compared with the simplified methods proposed by the L'office Internationale de la Vigne et du Vin (OIV). These methods are official in Spanish food regulations on wine analysis. The CIE recommendations, through the weighted ordinate method, set up the colorimetric parameters for wines, such as hue, lightness, purity or saturation, differences of color, perceptibility. Lately, attempts have been made to correlate the chromatic properties of wines with composition, origin, aging and sensory evaluation. Some authors have studied the reliability of the OIV methods versus the more rigid recent CIE methods. Improved formulae for the computation of dominant wavelength and outstanding correlations among sensorial scores, chromatic parameters and anthocyanins (polyphenols) content of wines have been established.es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherHindawies
dc.relation.ispartofJournal of Food Quality, 16 (6), 439-449.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleThe color of wine: a historical perspective. II. Trichromatic methodses
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1745-4557.1993.tb00270.xes
dc.identifier.doi10.1111/j.1745-4557.1993.tb00270.xes
idus.format.extent11 p.es
dc.journaltitleJournal of Food Qualityes
dc.publication.volumen16es
dc.publication.issue6es
dc.publication.initialPage439es
dc.publication.endPage449es
dc.identifier.sisius20235322es

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