Ultraviolet–visible spectroscopy and pattern recognition methods for differentiation and classification of wines

Author:

Urbano Manuel,Luque de Castro María D.,Pérez Pedro M.,García-Olmo Juan,Gómez-Nieto Miguel A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. The determination of the authenticity of wine from its trace elements composition;Baxter;Food Chemistry,1997

2. Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins;Cozzolino;Journal of Agriculture and Food Chemistry,2003

3. Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts;Cullere;Journal of Chromatographia A,2003

4. Descriptive analysis of three white wines varieties from Penedes;De la Presa;American Journal of Enological and Viticulture,1995

5. Evaluation of liquid chromatography and capillary electrophoresis for the elucidation of the artificial colorants brilliant blue and azorubine in red wines;De Villiers;Chromatographia,2003

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