The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference33 articles.
1. Front-face fluorescence spectroscopy: A new tool for control in the wine industry;Airado-Rodríguez;Journal of Food Composition and Analysis,2011
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3. Spectrophotometric analysis of phenolic compounds in grapes and wines;Aleixandre-Tudo;Journal of Agricultural and Food Chemistry,2017
4. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques;Aleixandre-Tudo;Talanta,2018
5. Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics;Aleixandre-Tudo;Food Control,2018
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