The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
1. Maturity, variety and origin determination in white grapes (Vitis vinifera L) using near infrared reflectance technology;Arana;Journal of Near Infrared Spectroscopy,2005
2. Effect of both homogenisation and storage on the spectra of red grapes and on the measurement of total anthocyanins, total soluble solids and pH by visual and near infrared spectroscopy;Cozzolino;Journal of Near Infrared Spectroscopy,2005
3. Analysis of grape and wine by near infrared spectroscopy – A review;Cozzolino;Journal of Near Infrared Spectroscopy,2006
4. Prediction of colour and pH in grapes using a diode array spectrophotometer (400–1100nm);Cozzolino;Journal of Near Infrared Spectroscopy,2004
5. The effects of homogenisation method and freezing on the determination of quality parameters in red grape berries of Vitis Vinifera;Cynkar;Australian Journal of Grape and Wine Research,2004
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