| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539517 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Enhanced wine colour arises from elevated temperatures and/or light exposure. ⺠At a given temperature, light alone can induce substantial colour changes. ⺠No wine bottle glass colour totally prevented light induced colour development. ⺠Protection level was Flint < Arctic Blue < French Green < Antique Green glass. ⺠Riboflavin undergoes a complex series of reactions on light exposure.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Daniel A. Dias, Trevor A. Smith, Kenneth P. Ghiggino, Geoffrey R. Scollary,