THE DETERMINATION OF THE CHROMATIC INTENSITY OF CABERNET SAUVIGNON, MERLOT AND PINOT NOIR RED WINES, THROUGH RAPID METHODS

Pèrez -Magariño S. & González San- Jose M.L. Efectos de la aplicacion de la microoxigenacion durante la fermentacion de los vinos tintos. Tecnologia del vino, Espania, vol.47, pp 107-112, 2003.

Pèr ez-Magariño S. & Sánchez -Iglesias M., Ortega-Heras M., González -Huerta C., González-Sanjose M.L. Color stabilization of red wines by microoxygenation treatment befor malolactic fermentation. Food Chemistry , USA, vol.101, pp 881-893, 2007.

Danilewicz J. Review of reaction mechanism of oxygen and proposed intermediate reduction products in wine: Central role of iron and copper American Journal of Enology and Viticulture, USA, vol. 54, pp 79-85, 2003.

Drinkine J. & Lopes P., Kennedy J. A.,Teissedr e P. L., Saucier C. Analysis of ethlidene-bridged flavan -3- ols in wine, Journal of A griculture and Food Chemistry, USA, vol. 55, pp 1109-1116, 2007.

Fernandez K. & Kennedy J. A., Agosin E. Characterization of Vitis Vinifera L. Cv. Carmanere g rape and wine proanthocyanidins, Journal of A griculture and Food Chemistry, USA, vol. 55, pp 3675-3680, 2007.

Du Toit W. & Lisjak K., Marais J., du Toit M. The effect of micro -oxygenation on the phenolic composition, quality, and aerobic wine -spoilage microorganisms of different South Africa red wines, South African Journal of Enology and Viticulture, South Africa, vol. 27, pp 57-67, 2006.

González D.C & Herrera P., Fernandez J.A., Sanchez M., Perz S., Ortega M., Gonzalez M.L. Memoria de Activida des de Investigacion 2002/2003. Instituto Tecnologico Agrario de Castilla y Leon. Estacion Enologica, Espania, 2003

Parley A. & Vanhanen L. and Heatherbell D. Effects of pre -fermentation enzyme maceration on extraction and colour stability in Pinot Noir wine, Australian Journal of Grape and Wine Research, Australia, vol. 7/Issue 3, pp 146-152, 2001.

Târdea, C., Chimia şi analiza vinului, Editura Ion Ionescu de la Brad, Iaşi, Romania, 2007.

Asenstorfer, R.E. & Markides, A.J., Iland, P.G., Jones, G.P. Formation of vitisin A during red wine fermentation and maturation. Australian Journal of Grape and Wine Research, Australia, vol. 9, pp 40–46, 2003.

Oprean L. & Tita O., Tita M. Studies concerning the yeasts activity in the fermentative industry and the role of these studies in the students education, 2 nd Balkan GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 136-138;

Pérez-Magariño S. & González-San José, M.L., Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines, elaborated from grapes harvested at different stages of ripening , Journal of Agric ulture and Food Chemistry, USA, vol. 52, pp 1181-1189, 2004.

Pèrez -Magariño S. & González San- Jose M.L. Efectos de la aplicacion de la microoxigenacion durante la fermentacion de los vinos tintos. Tecnologia del vino, Espania, vol.47, pp 107-112, 2003.

Pèr ez-Magariño S. & Sánchez -Iglesias M., Ortega-Heras M., González -Huerta C., González-Sanjose M.L. Color stabilization of red wines by microoxygenation treatment befor malolactic fermentation. Food Chemistry , USA, vol.101, pp 881-893, 2007.

Danilewicz J. Review of reaction mechanism of oxygen and proposed intermediate reduction products in wine: Central role of iron and copper American Journal of Enology and Viticulture, USA, vol. 54, pp 79-85, 2003.

Drinkine J. & Lopes P., Kennedy J. A.,Teissedr e P. L., Saucier C. Analysis of ethlidene-bridged flavan -3- ols in wine, Journal of A griculture and Food Chemistry, USA, vol. 55, pp 1109-1116, 2007.

Fernandez K. & Kennedy J. A., Agosin E. Characterization of Vitis Vinifera L. Cv. Carmanere g rape and wine proanthocyanidins, Journal of A griculture and Food Chemistry, USA, vol. 55, pp 3675-3680, 2007.

Du Toit W. & Lisjak K., Marais J., du Toit M. The effect of micro -oxygenation on the phenolic composition, quality, and aerobic wine -spoilage microorganisms of different South Africa red wines, South African Journal of Enology and Viticulture, South Africa, vol. 27, pp 57-67, 2006.

González D.C & Herrera P., Fernandez J.A., Sanchez M., Perz S., Ortega M., Gonzalez M.L. Memoria de Activida des de Investigacion 2002/2003. Instituto Tecnologico Agrario de Castilla y Leon. Estacion Enologica, Espania, 2003

Parley A. & Vanhanen L. and Heatherbell D. Effects of pre -fermentation enzyme maceration on extraction and colour stability in Pinot Noir wine, Australian Journal of Grape and Wine Research, Australia, vol. 7/Issue 3, pp 146-152, 2001.

Târdea, C., Chimia şi analiza vinului, Editura Ion Ionescu de la Brad, Iaşi, Romania, 2007.

Asenstorfer, R.E. & Markides, A.J., Iland, P.G., Jones, G.P. Formation of vitisin A during red wine fermentation and maturation. Australian Journal of Grape and Wine Research, Australia, vol. 9, pp 40–46, 2003.

Oprean L. & Tita O., Tita M. Studies concerning the yeasts activity in the fermentative industry and the role of these studies in the students education, 2 nd Balkan GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future Region Conference on engineering Education, UNESCO Bridget for Co- operation in Engineering Education, Romania, 2003, pp 136-138;

Pérez-Magariño S. & González-San José, M.L., Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines, elaborated from grapes harvested at different stages of ripening , Journal of Agric ulture and Food Chemistry, USA, vol. 52, pp 1181-1189, 2004.