Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics-Reference-Cited by-同舟云学术

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Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

Published:2018-06-12 Issue:2 Volume:4 Page:45
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Kerslake Fiona,Longo Rocco^ORCID,Dambergs Robert

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/4/2/45/pdf

Reference33 articles.

1. Sensory profiles and consumer acceptance of different styles of Australian Moscato

2. Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

3. Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality

4. Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

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1. Exploring grape pressing for sparkling wine production: A comprehensive literature review on physicochemical parameters and technological applications;Applied Food Research;2024-12

2. Identification of the Beverage Sotol Adulterated with Ethylene Glycol Using UV-Vis Spectroscopy and Artificial Neural Networks;Chemosensors;2024-03-13

3. Wine Characterisation with Spectral Information and Predictive Artificial Intelligence;Communications in Computer and Information Science;2023

4. How Chemometrics Revives the UV-Vis Spectroscopy Applications as an Analytical Sensor for Spectralprint (Nontargeted) Analysis;Chemosensors;2022-12-22

5. Grape juice classification with respect agricultural production system by means of visible spectroscopy chemometrics assisted;Journal of Food Composition and Analysis;2022-12

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