ArticleFoods (Basel, Switzerland)2023
Visual Representation of Red Wine Color: Methodology, Comparison and Applications.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Cyclodextrin-mediated improvement of red wine color quality dissected by coloromics and anthocyanin evolution dynamics.Food chemistry: X · 2026Article
- Maceration in White Winemaking: Enhancing Phenolics, Volatile Aromas and Sensory Characteristics of Chardonnay and Italian Riesling Wines.Molecules (Basel, Switzerland) · 2026Article
- Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration.Food chemistry: X · 2026Article
- Decoding Cretan Wines: Phenolic Profiling of Greek Indigenous Wine Varieties Using LC-QTOF-MS.Molecules (Basel, Switzerland) · 2026Article
- Taurasi DOCG Wines from the Campania Region: A Pilot Study with an AI Approach on a Local Grape Cultivar.Metabolites · 2025Article
- Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes.Foods (Basel, Switzerland) · 2025Article
- Effect of soluble polysaccharide addition against oxidation of rosé wines.Current research in food science · 2025Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
A visual and easy-to-implement representation approach of red wine color is proposed in this work. The wine color under standard conditions, called feature color, was reproduced in the form of a circular spot. The feature color was further decomposed into two orthogonal aspects, the chromatic and light-dark components, characterized in the form of chromaticity distribution plane and lightness distribution plane, respectively. The color characterization of wine samples showed that this method well represented the color characteristics and can provide intuitive visual perception of wine color, in a way that is more reliable and convenient than the photographic method. The applications for monitoring the color evolution during winery and laboratory fermentation and the age discrimination of 175 commercial red wines suggest that this visual method is effective for color management and control of wine during fermentation and aging. The proposed method is a convenient way to present, store, convey, understand, analyze and compare the color information of wines.
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