Investigation of the potential utility of single-bounce attenuated total reflectance fourier transform infrared spectroscopy in the analysis of distilled liquors and wines

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 8, 2005, Pages 2803-2809

  Cocciardi, Robert A ^a   Ismail, Ashraf A ^a   Sedman, Jacqueline ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Distilled liquors; FTIR; PLS; SB ATR; Wine

Indexed keywords

ACID; ALCOHOL; CARBOHYDRATE; CITRIC ACID; SUGAR; SULFURIC ACID; VOLATILE AGENT; WATER;

ACCURACY; ACIDITY; ARTICLE; CALIBRATION; CORRELATION COEFFICIENT; DISTILLATION; FOURIER TRANSFORMATION; INFRARED RADIATION; INFRARED SPECTROSCOPY; LIQUID; PH; PH MEASUREMENT; PREDICTION; REFLECTOMETRY; REGRESSION ANALYSIS; SPECTROSCOPY; SPECTRUM; STATISTICS; VALIDATION PROCESS; WINE;

EID: 17144380798     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048663d     Document Type: Article

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