Effect of variety, vintage and winery on the prediction by visible and near infrared spectroscopy of the concentration of glycosylated compounds (G-G) in white grape juice

Australian Journal of Grape and Wine Research

Volumn 13, Issue 2, 2007, Pages 101-105

  Cynkar, W U ^a   Cozzolino, D ^b   Dambergs, R G ^b   Janik, L ^b   Gishen, M ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Adelaide Laboratory   (Australia)

Author keywords

G G; Glycosides; Glycosyl glucose; Juice; Near infrared spectroscopy; Quality; Quantification; Visible

Indexed keywords

VITACEAE;

EID: 34547490212     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2007.tb00240.x     Document Type: Article

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