Effect of temperature variation on the visible and near infrared spectra of wine and the consequences on the partial least square calibrations developed to measure chemical composition

Analytica Chimica Acta

Volumn 588, Issue 2, 2007, Pages 224-230

  Cozzolino, D ^a,b   Liu, L ^a,b,c   Cynkar, W U ^a,b   Dambergs, R G ^a,b   Janik, L ^a,b   Colby, C B ^c   Gishen, M ^a,b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Adelaide Laboratory   (Australia)

^c UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Hydrogen bonding; Near infrared spectra; Partial least squares; Principal components; Spectral changes; Temperature; Wine

Indexed keywords

HYDROGEN BONDS; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MONOCHROMATORS; PH EFFECTS; TEMPERATURE CONTROL;

PRINCIPAL COMPONENTS; RED WINE SPECTRA; SPECTRAL CHANGES; STANDARD ERROR OF CROSS VALIDATION (SECV);

WINE;

ALCOHOL; CARBOXYLIC ACID; FRUCTOSE; GLUCOSE; HYDROGEN; OXYGEN; SUGAR; WATER;

ARTICLE; CHEMICAL COMPOSITION; HYDROGEN BOND; INFRARED RADIATION; PARTIAL LEAST SQUARES REGRESSION; PH MEASUREMENT; PRIORITY JOURNAL; RED WINE; TEMPERATURE ACCLIMATIZATION; TEMPERATURE DEPENDENCE; WINE;

EID: 33947307066     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2007.01.079     Document Type: Article

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