title: Methods for evaluating the color of wines. The review
abstract: Current article discusses methods for evaluating the color of wines based on the principles of visual tasting and spectrophotometric measurement. A particular attention has been paid to the chromatic profile of wines including the color intensity ( I ) and the color tint ( T ), the proportion of red coloration ( dA ), the contributions of red ( D 420 ), yellow ( D 52 0 ) and blue ( D 620 ) colors to the total wine color, the color hue (tg α), and the yellowness index ( G ). The existing approach
journal: Analitika i kontrolʹ