Figure 2.
3D representation of the CIELab chromatic coordinates a*, b* and L* of the Madeira wines submitted to heating at 45 °C (3 months) and 70 °C (1 month). Sample identification: M, TD and TS stand for Malvasia, TNM dry and TNM sweet wines, respectively, while the following two digits correspond to the heating period and the last two represent the heating temperature.