Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics

Author:

Aleixandre-Tudo Jose LuisORCID,Nieuwoudt Helene,Olivieri Alejandro,Aleixandre Jose Luis,du Toit Wessel

Funder

Conselleria de Educacio, Cultura i Esport

National Research Foundation

Winetech South Africa

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference57 articles.

1. Spectrophotometric analysis of phenolic compounds in grapes and wines;Aleixandre-Tudo;Journal of Agricultural and Food Chemistry,2017

2. Robust ultraviolet-visible (UV-vis) partial least-squares (PLS) models for tannin quantification in red wine;Aleixandre-Tudo;Journal of Agricultural and Food Chemistry,2015

3. Mapping the scientific research on wine and health (2001 − 2011);Aleixandre;Journal of Agricultural and Food Chemistry,2013

4. IUPAC-consistent approach to the limit of detection in partial least- squares calibration;Allegrini;Analytical Chemistry,2014

5. Wine, beer, alcohol and polyphenols on cardiovascular disease and cancer, (Cvd);Arranz,2012

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