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

Cozzolino, D 2015, 'Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry', Journal of the Science of Food and Agriculture, vol. 95, no. 5, pp. 861-868.


Document type: Journal Article
Collection: Journal Articles

Title Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry
Author(s) Cozzolino, D
Year 2015
Journal name Journal of the Science of Food and Agriculture
Volume number 95
Issue number 5
Start page 861
End page 868
Total pages 8
Publisher John Wiley & Sons Ltd.
Abstract 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.
Subject Food Sciences not elsewhere classified
Keyword(s) Infrared
Vibrational spectroscopy
Wine
DOI - identifier 10.1002/jsfa.6733
Copyright notice © 2014 Society of Chemical Industry
ISSN 0022-5142
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