Determination of total sugar content in Chinese rice wine by mid-infrared spectroscopy

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

Volumn 40, Issue SUPPL. 1, 2009, Pages 143-145

  Shen, Fei ^a   Ying, Yibin ^a   Sun, Qi ^b   Hu, Jian'gang ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b National Center for Quality Supervision and Testing of Rice Wine   (China)

Author keywords

Chinese rice wine; Mid infrared spectroscopy (MIR); Total sugar content

Indexed keywords

BEST MODEL; CALIBRATION MODEL; CHEMOMETRIC METHOD; CHEMOMETRICS; CHINESE RICE WINE; CORRELATION COEFFICIENT; CROSS VALIDATION; EXACT METHODS; INFLUENCE OF WATER; MID-INFRARED SPECTROSCOPY; MID-INFRARED SPECTROSCOPY (MIR); PARTIAL LEAST-SQUARES REGRESSION; PRE-TREATMENT; PRETREATMENT METHODS; PRINCIPAL COMPONENT REGRESSION; SECOND ORDER DERIVATIVES; STEPWISE MULTIPLE REGRESSION; SUGAR CONTENT; TOTAL SUGAR CONTENT;

INFRARED DEVICES; REGRESSION ANALYSIS; SPECTROSCOPIC ANALYSIS; SUGAR (SUCROSE); SUGARS; WATER ABSORPTION; WINE;

INFRARED SPECTROSCOPY;

EID: 70350741596     PISSN: 10001298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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