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Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry

journal contribution
posted on 14.08.2018, 00:00 by Daniel Cozzolino
Vibrational spectroscopy encompasses a number of techniques and methods including ultra-violet, visible, Fourier transform infrared or mid infrared, near infrared and Raman spectroscopy. The use and application of spectroscopy generates spectra containing hundreds of variables (absorbances at each wavenumbers or wavelengths), resulting in the production of large data sets representing the chemical and biochemical wine fingerprint. Multivariate data analysis techniques are then required to handle the large amount of data generated in order to interpret the spectra in a meaningful way in order to develop a specific application. This paper focuses on the developments of sample presentation and main sources of error when vibrational spectroscopy methods are applied in wine analysis. Recent and novel applications will be discussed as examples of these developments. © 2014 Society of Chemical Industry.

History

Start Page

861

End Page

868

Number of Pages

8

eISSN

1097-0010

ISSN

0022-5142

Publisher

John Wiley & Sons Ltd.

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

University of Adelaide

Era Eligible

Yes

Journal

Journal of the Science of Food and Agriculture

Usage metrics

CQUniversity

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