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

Cozzolino, D, Cynkar, W, Shah, N and Smith, P 2011, 'Technical solutions for analysis of grape juice, must, and wine: The role of infrared spectroscopy and chemometrics', Analytical and Bioanalytical Chemistry, vol. 401, no. 5, pp. 1479-1488.


Document type: Journal Article
Collection: Journal Articles

Title Technical solutions for analysis of grape juice, must, and wine: The role of infrared spectroscopy and chemometrics
Author(s) Cozzolino, D
Cynkar, W
Shah, N
Smith, P
Year 2011
Journal name Analytical and Bioanalytical Chemistry
Volume number 401
Issue number 5
Start page 1479
End page 1488
Total pages 10
Publisher Springer
Abstract 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.
Subject Sensor Technology (Chemical aspects)
Keyword(s) Authentication
Composition
Mid-infrared
Must
Near-infrared
Vibrational spectroscopy
Wine
DOI - identifier 10.1007/s00216-011-4946-y
Copyright notice © Springer-Verlag 2011
ISSN 1618-2642
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