Comparative study of wine tannin classification using fourier transform mid-infrared spectrometry and sensory analysis

Applied Spectroscopy

Volumn 61, Issue 11, 2007, Pages 1163-1167

  Fernández, Katherina ^a   Labarca, Ximena ^a   Bordeu, Edmundo ^a   Guesalaga, Andrés ^a   Agosin, Eduardo ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

DA; Discriminant analysis; Fourier transform midinfrared spectroscopy; FT MIR spectroscopy; SIMCA; Soft independent modeling of class analogy; Tannins; Wines

Indexed keywords

CONCENTRATION (PROCESS); DISCRIMINANT ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MATHEMATICAL MODELS; WINE;

CLASS ANALOGY; FOURIER TRANSFORM MIDINFRARED SPECTROSCOPY (FT-MIR SPECTROCSOPY); SOFT INDEPENDENT MODELING; TANNINS;

AROMATIC COMPOUNDS;

TANNIN DERIVATIVE;

ARTICLE; BIOLOGY; CHEMISTRY; CLASSIFICATION; DISCRIMINANT ANALYSIS; GRAPE; INFRARED SPECTROSCOPY; METHODOLOGY; ODOR; PERCEPTIVE THRESHOLD; TASTE; WINE;

COMPUTATIONAL BIOLOGY; DISCRIMINANT ANALYSIS; ODORS; SENSORY THRESHOLDS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TANNINS; TASTE; VITIS; WINE;

EID: 36048948248     PISSN: 00037028     EISSN: None     Source Type: Journal    
DOI: 10.1366/000370207782597120     Document Type: Article

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