File(s) not publicly available

Technical solutions for analysis of grape juice, must, and wine: The role of infrared spectroscopy and chemometrics

journal contribution
posted on 07.08.2018, 00:00 by Daniel CozzolinoDaniel Cozzolino, W Cynkar, N Shah, P Smith
Information about constituents of grape juice, must, and wine can be used for management and decision support systems in order to improve, monitor, and adapt grape and wine production to new challenges. Numerous sensors that gather this information are either currently available or in development. Nevertheless there is still a need to adapt these sensors to special requirements, for example robustness, calibration and maintenance, operating costs, duration, sensitivity, and specificity to a particular application. The sensors commonly used by the wine industry are those that are based on mid-infrared (MIR), near-infrared (NIR), visible (VIS) and ultraviolet (UV) spectroscopy. This article reviews some recent technical solutions for analysis of juice, must and wine based on the combination of infrared spectroscopy and chemometrics. © 2011 Springer-Verlag.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

401

Issue

5

Start Page

1475

End Page

1484

Number of Pages

10

eISSN

1618-2650

ISSN

1618-2642

Publisher

Springer

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

Australian Wine Research Institute

Era Eligible

Yes

Journal

Analytical and Bioanalytical Chemistry