NIR and UV–vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterisation of Italian red wines
Author:
Funder
University of Genoa
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference24 articles.
1. Application of multivariate calibration to the simultaneous routine determination of ethanol, glycerol, fructose, glucose and total residual sugars in botrytized-grape sweet wines by means of near-infrared reflectance spectroscopy
2. A near Infrared Spectroscopic Sensor for the Monitoring of Brewing Processes
3. Comparison and joint use of near infrared spectroscopy and Fourier transform mid infrared spectroscopy for the determination of wine parameters
4. Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of Genetic Algorithm regression models
5. Combining mass spectrometry based electronic nose, visible–near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines
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