Research Article
Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time
Table 2
Changes in average values of color parameters and chemical age indexes (CI: color intensity, h: hue, CA1: chemical age i, CA2: chemical age ii, ID: degree of ionisation of anthocyanins, CD: color density, CDS: color density corrected for SO2, TA: total anthocyanin concentration, SRP: SO2 resistant pigments) during maturation, for Kotsifali and Mandilari wines.
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