Moving towards in-line monitoring of phenolic extraction during red wine fermentations using infra-red spectroscopy technology. Influence of sample preparation and instrumentation-Reference-Cited by-同舟云学术

Moving towards in-line monitoring of phenolic extraction during red wine fermentations using infra-red spectroscopy technology. Influence of sample preparation and instrumentation

Published:2022-07 Issue: Volume:110 Page:104542
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Lambrecht Kiera,Nieuwoudt Hélène,du Toit Wessel,Aleixandre-Tudo José Luis

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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4. Ellagitannins in wines: Future prospects in methods of analysis using FT-IR spectroscopy;Basalekou;LWT – Food Sci. Technol,2019

5. Red wine age estimation by the alteration of its color parameters: Fourier transform infrared spectroscopy as a tool to monitor wine maturation time;Basalekou;J. Anal. Methods Chem.,2017

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