The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands

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European Food Research and Technology A, Vol. 224, Iss. 5, 2007-03 ,pp. : 643-648

Springer Publishing Company

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Colour of Amontillado wines aged in two oak barrel types

By Recamales A.   Hernanz D.   Álvarez C.   González-Miret M.   Heredia Francisco  

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Effect of different oak woods on aged wine color and anthocyanin composition

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Colour and Sensory Characteristics of Merlot Red Wines Caused by Prolonged Pomace Contact

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Influence of different aging systems and oak woods on aged wine color and anthocyanin composition

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