{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T08:48:26Z","timestamp":1777366106460,"version":"3.51.4"},"reference-count":31,"publisher":"Springer Science and Business Media LLC","issue":"11","license":[{"start":{"date-parts":[[2015,8,23]],"date-time":"2015-08-23T00:00:00Z","timestamp":1440288000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2015,11]]},"DOI":"10.1007\/s11947-015-1585-x","type":"journal-article","created":{"date-parts":[[2015,8,22]],"date-time":"2015-08-22T07:57:11Z","timestamp":1440230231000},"page":"2309-2318","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Evaluation of Wine Colour Under Accelerated and Oak-Cask Ageing Using CIELab and Chemometric Approaches"],"prefix":"10.1007","volume":"8","author":[{"given":"Maria Jo\u00e3o","family":"Carvalho","sequence":"first","affiliation":[]},{"given":"Vanda","family":"Pereira","sequence":"additional","affiliation":[]},{"given":"Ana C.","family":"Pereira","sequence":"additional","affiliation":[]},{"given":"Jo\u00e3o L.","family":"Pinto","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 C.","family":"Marques","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2015,8,23]]},"reference":[{"issue":"10","key":"1585_CR1","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1016\/S0924-2244(99)00053-9","volume":"10","author":"IS Arvanitoyannis","year":"1999","unstructured":"Arvanitoyannis, I. S., Katsota, M. N., Psarra, E. P., Soufleros, E. H., & Kallithraka, S. (1999). Application of quality control methods for assessing wine authenticity: use of multivariate analysis (chemometrics). Trends in Food Science & Technology, 10(10), 321\u2013336.","journal-title":"Trends in Food Science & Technology"},{"key":"1585_CR2","unstructured":"Birse MJ (2007) The colour of red wine. PhD thesis, School of Agriculture, Food & Wine. Faculty of Science, University of Adelaide, Australia"},{"issue":"8","key":"1585_CR3","doi-asserted-by":"crossref","first-page":"1221","DOI":"10.1007\/s00216-003-1818-0","volume":"375","author":"JS C\u00e2mara","year":"2003","unstructured":"C\u00e2mara, J. S., Marques, J. C., & Ferreira, A. C. (2003). Heterocyclic acetals in Madeira wines. Analytical and Bioanalytical Chemistry, 375(8), 1221\u20131224.","journal-title":"Analytical and Bioanalytical Chemistry"},{"key":"1585_CR4","doi-asserted-by":"crossref","first-page":"6765","DOI":"10.1021\/jf049547d","volume":"52","author":"JS C\u00e2mara","year":"2004","unstructured":"C\u00e2mara, J. S., Marques, J. C., Alves, M. A., & Ferreira, A. C. S. (2004). 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content. Journal of Agricultural and Food Chemistry, 52, 6765\u20136769.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"1585_CR5","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1021\/ac980415r","volume":"71","author":"NKM Faber","year":"1999","unstructured":"Faber, N. K. M. (1999). Multivariate sensitivity for the interpretation of the effect of spectral pretreatment methods on near-infrared calibration model predictions. Analytical Chemistry, 71(3), 557\u2013565.","journal-title":"Analytical Chemistry"},{"issue":"12","key":"1585_CR6","doi-asserted-by":"crossref","first-page":"4937","DOI":"10.1021\/jf980491v","volume":"46","author":"P Fern\u00e1ndez-Zurbano","year":"1998","unstructured":"Fern\u00e1ndez-Zurbano, P., Ferreira, V., Escudero, A., & Cacho, J. (1998). Role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines. Journal of Agricultural and Food Chemistry, 46(12), 4937\u20134944.","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1\u20132","key":"1585_CR7","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.foodchem.2013.02.055","volume":"140","author":"M Figueiredo-Gonz\u00e1lez","year":"2013","unstructured":"Figueiredo-Gonz\u00e1lez, M., Cancho-Grande, B., & Simal-G\u00e1ndara, J. (2013). Garnacha tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV\u2013Vis spectrophotometry. Food Chemistry, 140(1\u20132), 217\u2013224.","journal-title":"Food Chemistry"},{"issue":"3","key":"1585_CR8","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/0963-9969(95)93529-4","volume":"28","author":"E G\u00f3mez","year":"1995","unstructured":"G\u00f3mez, E., Mart\u00ednez, A., & Laencina, J. (1995). Prevention of oxidative browning during wine storage. Food Research International, 28(3), 213\u2013217.","journal-title":"Food Research International"},{"issue":"1","key":"1585_CR9","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/j.jfoodeng.2006.01.054","volume":"79","author":"M G\u00f3mez-M\u00edguez","year":"2007","unstructured":"G\u00f3mez-M\u00edguez, M., Gonz\u00e1lez-Miret, M. L., & Heredia, F. J. (2007). Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration. Journal of Food Engineering, 79(1), 271\u2013278.","journal-title":"Journal of Food Engineering"},{"key":"1585_CR10","unstructured":"HunterLab (2008). CIE L*a*b* color scale. Available at http:\/\/www.hunterlab.com\/appnotes\/an07_96a.pdf . Assessed 15 Oct 2014."},{"issue":"1","key":"1585_CR11","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1080\/10408390802248585","volume":"50","author":"T Karbowiak","year":"2010","unstructured":"Karbowiak, T., Gougeon, R. D., Alinc, J. B., Brachais, L., Debeaufort, F., Voilley, A., & Chassagne, D. (2010). Wine oxidation and the role of cork. Critical Reviews in Food Science and Nutrition, 50(1), 20\u201352.","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"1","key":"1585_CR12","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2007.10.065","volume":"108","author":"H Li","year":"2008","unstructured":"Li, H., Guo, A., & Wang, H. (2008). Mechanisms of oxidative browning of wine. Food Chemistry, 108(1), 1\u201313.","journal-title":"Food Chemistry"},{"issue":"3","key":"1585_CR13","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1016\/j.foodchem.2005.05.030","volume":"97","author":"A Lopez-Toledano","year":"2006","unstructured":"Lopez-Toledano, A., Mayen, M., Merida, J., & Medina, M. (2006). Yeasts used to delay browning in white wines. Food Chemistry, 97(3), 498\u2013504.","journal-title":"Food Chemistry"},{"issue":"I-2","key":"1585_CR14","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/S0308-8146(96)00218-X","volume":"58","author":"M May\u00e9n","year":"1997","unstructured":"May\u00e9n, M., Bar\u00f3n, R., M\u00e9rida, J., & Medina, M. (1997). Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro ximenez and cv. Baladi grapes. Food Chemistry, 58(I-2), 89\u201395.","journal-title":"Food Chemistry"},{"key":"1585_CR15","unstructured":"Montgomery, D. (2001). Introduction to statistical quality control. 4 th ed. John Wiley & Sons Canada, Ltd."},{"key":"1585_CR16","volume-title":"A user-friendly guide to multivariate calibration and classification","author":"T N\u00e6s","year":"2002","unstructured":"N\u00e6s, T., Isaksson, T., Fearn, T., & Davies, T. (2002). A user-friendly guide to multivariate calibration and classification. Chichester: NIR Publications."},{"key":"1585_CR17","unstructured":"OIV (2006). D\u00e9termination des caract\u00e9ristiques chromatiques selon Cielab (R\u00e9solution Oeno 1\/2006). In: OIV (ed), vol M\u00e9thode OIV-MA-AS2-11."},{"issue":"5","key":"1585_CR18","doi-asserted-by":"crossref","first-page":"1115","DOI":"10.1016\/j.foodres.2011.03.050","volume":"44","author":"CM Oliveira","year":"2011","unstructured":"Oliveira, C. M., Ferreira, A. C. S., Freitas, V. D., & Silva, A. M. S. (2011). Oxidation mechanisms occurring in wines. Food Research International, 44(5), 1115\u20131126.","journal-title":"Food Research International"},{"key":"1585_CR19","unstructured":"Pereira, V. (2011). Effect of the estufagem process on the chemical constituents of Madeira wines. PhD thesis, University of Madeira."},{"key":"1585_CR20","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/j.talanta.2011.09.016","volume":"86","author":"AC Pereira","year":"2011","unstructured":"Pereira, A. C., Reis, M. S., Saraiva, P. M., & Marques, J. C. (2011a). Development of a fast and reliable method for long- and short-term wine age prediction. Talanta, 86, 293\u2013304.","journal-title":"Talanta"},{"key":"1585_CR21","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.foodres.2010.11.011","volume":"44","author":"V Pereira","year":"2011","unstructured":"Pereira, V., Albuquerque, F. M., Ferreira, A. C., Cacho, J., & Marques, J. C. (2011b). Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions. Food Research International, 44, 71\u201376.","journal-title":"Food Research International"},{"issue":"3","key":"1585_CR22","doi-asserted-by":"crossref","first-page":"2997","DOI":"10.3390\/molecules18032997","volume":"18","author":"V Pereira","year":"2013","unstructured":"Pereira, V., Albuquerque, F., Cacho, J., & Marques, J. (2013). Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira wine case study. Molecules, 18(3), 2997\u20133017.","journal-title":"Molecules"},{"issue":"2","key":"1585_CR23","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/S0308-8146(02)00509-5","volume":"81","author":"S P\u00e9rez-Magari\u00f1o","year":"2003","unstructured":"P\u00e9rez-Magari\u00f1o, S., & Gonz\u00e1lez-Sanjos\u00e9, M. L. (2003). Application of absorbance values used in wineries for estimating CIELab parameters in red wines. Food Chemistry, 81(2), 301\u2013306.","journal-title":"Food Chemistry"},{"key":"1585_CR24","doi-asserted-by":"crossref","unstructured":"Rib\u00e9reau-Gayon, P., Glories, Y., Maujean, A. & Dubourdieu, D. (2006). Phenolic compounds. In: Handbook of enology. John Wiley & Sons, Ltd. pp 141\u2013203.","DOI":"10.1002\/0470010398.ch6"},{"issue":"10","key":"1585_CR25","doi-asserted-by":"crossref","first-page":"1201","DOI":"10.1016\/j.trac.2009.07.007","volume":"28","author":"\u00c5 Rinnan","year":"2009","unstructured":"Rinnan, \u00c5., Berg, F. V. D., & Engelsen, S. B. (2009). Review of the most common pre-processing techniques for near-infrared spectra. Trends in Analytical Chemistry, 28(10), 1201\u20131222.","journal-title":"Trends in Analytical Chemistry"},{"issue":"3","key":"1585_CR26","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1016\/j.dyepig.2013.04.011","volume":"98","author":"V Sant'Anna","year":"2013","unstructured":"Sant'Anna, V., Gurak, P. D., Ferreira Marczak, L. D., & Tessaro, I. C. (2013). Tracking bioactive compounds with colour changes in foods\u2014a review. Dyes and Pigments, 98(3), 601\u2013608.","journal-title":"Dyes and Pigments"},{"issue":"3","key":"1585_CR27","doi-asserted-by":"crossref","first-page":"234","DOI":"10.1016\/j.trac.2009.11.008","volume":"29","author":"J Saurina","year":"2010","unstructured":"Saurina, J. (2010). Characterization of wines using compositional profiles and chemometrics. TrAC Trends in Analytical Chemistry, 29(3), 234\u2013245.","journal-title":"TrAC Trends in Analytical Chemistry"},{"issue":"1","key":"1585_CR28","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1016\/j.foodres.2013.04.010","volume":"53","author":"A Serra-Cayuela","year":"2013","unstructured":"Serra-Cayuela, A., Aguilera-Curiel, M. A., Riu-Aumatell, M., Buxaderas, S., & L\u00f3pez-Tamames, E. (2013). Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker. Food Research International, 53(1), 226\u2013231.","journal-title":"Food Research International"},{"issue":"1","key":"1585_CR29","first-page":"155","volume":"32","author":"MP Serratosa","year":"2011","unstructured":"Serratosa, M. P., Lopez-Toledano, A., Medina, M., & Merida, J. (2011). Characterisation of the colour fraction of Pedro Ximenez Andalusian sweet wines. South African Journal of Enology and Viticulture, 32(1), 155\u2013163.","journal-title":"South African Journal of Enology and Viticulture"},{"issue":"3\u20134","key":"1585_CR30","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1007\/s00217-004-1032-0","volume":"220","author":"N Sioumis","year":"2005","unstructured":"Sioumis, N., Kallithraka, S., Tsoutsouras, E., Makris, D. P., & Kefalas, P. (2005). Browning development in white wines: dependence on compositional parameters and impact on antioxidant characteristics. European Food Research and Technology, 220(3\u20134), 326\u2013330.","journal-title":"European Food Research and Technology"},{"issue":"3","key":"1585_CR31","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1111\/j.1755-0238.2005.tb00035.x","volume":"11","author":"GK Skouroumounis","year":"2005","unstructured":"Skouroumounis, G. K., Kwiatkowski, M. J., Francis, I. L., Oakey, H., Capone, D. L., Peng, Z., Duncan, B., Sefton, M. A., & Waters, E. J. (2005). The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research, 11(3), 355\u2013368.","journal-title":"Australian Journal of Grape and Wine Research"}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1585-x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-015-1585-x\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1585-x","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,2]],"date-time":"2019-06-02T01:07:32Z","timestamp":1559437652000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-015-1585-x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,8,23]]},"references-count":31,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2015,11]]}},"alternative-id":["1585"],"URL":"https:\/\/doi.org\/10.1007\/s11947-015-1585-x","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"value":"1935-5130","type":"print"},{"value":"1935-5149","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,8,23]]}}}