Analysis of phenolics in New Zealand Pinot noir wines using UV-visible spectroscopy and chemometrics-Reference-Cited by-同舟云学术

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Analysis of phenolics in New Zealand Pinot noir wines using UV-visible spectroscopy and chemometrics

Published:2023-04 Issue: Volume:117 Page:105106
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Giglio Cannon^ORCID,Yang Yi,Kilmartin Paul

Funder

University of Auckland

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Robust ultraviolet–visible (UV–Vis) partial least-squares (PLS) models for tannin quantification in red wine;Aleixandre-Tudo;J. Agric. Food Chem.,2015

2. Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics;Aleixandre-Tudo;Food Control,2018

3. Comparison of multivariate regression methods for the analysis of phenolics in wine made from two Vitis vinifera cultivars;Beaver;Am. J. Enol. Vitic.,2016

4. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency;Boulet;Food Chem.,2016

5. Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: Relationship between astringency and the concentration of phenolic substances;Boulet;Aust. J. Grape Wine Res.,2017

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2. Wine authentication: Current progress and state of the art;Trends in Food Science & Technology;2024-08

3. Real-time monitoring of chromatic and phenolic dynamics of vinification employing UV-Vis spectroscopy, Python and chemometrics;Journal of Food Composition and Analysis;2024-08

4. Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes;Food Chemistry;2024-07

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