The color of 15 red wines from several wineries within the renowned wine-producing region Rioja (Northern Spain) was measured by spectrophotometric and spectroradiometric techniques and was visually assessed in a pair-comparison experiment by a panel of 10 experienced observers having normal color vision. Correlation between instrumental color measurements made by spectrophotometric and spectroradiometric techniques was very low, as expected from major differences in the experimental conditions employed (different illumination, path lengths and glass effects). Spectroradiometric measurements at the center of the wine sampler and at positions displaced 1 cm in the horizontal and vertical directions were quite different, mainly because of an increase of the lightness L*, the average color differences between them being high (3.5 and 2.6 CIELAB units, respectively). A 50% acceptance percentage resulted for a color difference of 2.8 CIELAB units, using a reference anchor-pair of wine samples with 4.0 CIELAB units. Thus, a value around 3.0 CIELAB units should be considered a preliminary estimate of the acceptable tolerance by the human eye for red wines poured in standard wine samplers.

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The division of Color Space into ten zones, corresponding to the ten Munsell hues, allows a good reconstruction of surface reflectance spectra using just three eigenvectors, obtained by applying principal components analysis to the reflectance spectra of the Munsell Atlas specimens (model group), although the basis vectors obtained are different for each subspace. The use of the tristimulus values from each measured spectrum, calculated with the Illuminant D65 and the Standard Observer CIE64 to obtain the principal components necessary to reconstruct the spectrum, allows a very high degree of metamerism to be attained between the two spectra (measured and reconstructed). Furthermore, this method of calculating the principal components allows reconstruction of the spectra of specimens from other sample sets that differ from the model group used in the PCA. The colorimetric accuracy obtained in the new sample sets is similar to that obtained for the model group.

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(about 20.0, 21.0 and 14.0 CIELAB units, for the red, rosé and white wines, respectively). Panels should be aware of these large color variations when wine is visually assessed using standard wine samplers. It should be concluded that a single color specification for a wine poured into a wine sampler gives incomplete information, but hue, which is the main color attribute considered by observers, is nearly constant in the wine sampler.

The polyphenolic profile and antioxidant activity of peel, pomace, and juice of 'Verde Doncella', a Spanish apple cultivar, is presented. Phenolic profile of the worldwide cultivated 'Red Delicious' cultivar was used for comparison. Flavanols, hydroxycinamic acids, flavonols, phloridzin, procyanidin B2, and gallic acid were quantified by HPLC. Larger concentrations of polyphenolics were found in the peel, which is in agreement with the total phenolic content and antioxidant activity (FRAP) values. 'Verde Doncella' expressed lower concentrations of flavanols and quercetin derivates in peel, pomace, and juice when compared to 'Red Delicious'. 'Verde Doncella' was richer in p-coumaric acid and procyanidn B2 in the peel.