Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines

Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and pri...

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Detalles Bibliográficos
Autores principales: Han, Fu-Liang, Zhang, Wen-Na, Pan, Qiu-Hong, Zheng, Cheng-Rong, Chen, Hai-Yan, Duan, Chang-Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2008
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6244835/
https://www.ncbi.nlm.nih.gov/pubmed/19015625
http://dx.doi.org/10.3390/molecules13112859

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6244835/
https://www.ncbi.nlm.nih.gov/pubmed/19015625
http://dx.doi.org/10.3390/molecules13112859

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