Monitoring of Wine Process and Prediction of Its Parameters with Mid-Infrared Spectroscopy-Reference-Cited by-同舟云学术

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Monitoring of Wine Process and Prediction of Its Parameters with Mid-Infrared Spectroscopy

Published:2015-09-03 Issue:1 Volume:40 Page:e12280
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Canal Canan¹,Ozen Banu¹

Affiliation:

1. Izmir Institute of Technology; Department of Food Engineering; Urla-Izmir Turkey

Funder

Scientific Research Grants of Izmir Institute of Technology

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12280/fullpdf

Reference19 articles.

1. FTIR spectroscopy for grape and wine analysis;Bauer;Anal. Chem.,2008

2. An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines;Castellari;J. Liq. Chrom. Rel. Tech.,2000

3. The use of attenuated total reflectance as a tool to monitor the time course of fermentation in wild ferments;Cozzolino;Food Control,2012

4. Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy;Cozzolino;Anal. Chim. Acta,2004

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