Near-infrared spectroscopy for rapid classification of fruit spirits
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2254-4.pdf
Reference36 articles.
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2. Arzberger U, Lachenmeier DW (2008) Fourier transform infrared spectroscopy with multivariate analysis as a novel method for characterizing alcoholic strength, density, and total dry extract in spirits and liqueurs. Food Anal Methods 1:18–22
3. Bauer-Christoph C, Wachter H, Christoph N, Rossmann A, Adam L (1997) Assignment of raw material and authentication of spirits by gas chromatography, hydrogen- and carbon-isotope ratio measurements I. Analytical methods and results of a study of commercial products. Z Lebensm Unters For 204:445–452
4. Bevin ChJ, Dambergs RG, Fergusson AJ, Cozzolino D (2008) Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis. Anal Chim Acta 621:19–23
5. Buglass AJ (2011) Handbook of alcoholic beverages. Wiley, Hoboken
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