NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

European Food Research and Technology

Volumn 230, Issue 6, 2010, Pages 947-955

  Di Egidio, Valentina ^a   Sinelli, Nicoletta ^a   Giovanelli, Gabriella ^a   Moles, Agostina ^a   Casiraghi, Ernestina ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Alcoholic fermentation; MIR spectroscopy; NIR spectroscopy; Process monitoring; Red wine

Indexed keywords

ALCOHOLIC FERMENTATION; AVERAGE VALUES; CALIBRATION MODEL; CHEMICAL METHOD; CLASSIFICATION TECHNIQUE; COMPOSITIONAL CHANGES; FEATURE SELECTION; FLAVONOIDS; LINEAR DISCRIMINANT ANALYSIS; MID-INFRARED REGIONS; MIR SPECTROSCOPY; NIR SPECTROMETER; NIR SPECTROSCOPY; NORTHERN ITALY; PARTIAL LEAST SQUARE REGRESSION; PHENOLIC COMPOUNDS; RAPID METHOD; RED WINE; SPECTRAL DATA; SUGAR CONTENT; TOTAL PHENOLICS;

AGRICULTURAL PRODUCTS; CHEMICAL COMPOUNDS; DISCRIMINANT ANALYSIS; ETHANOL; FEATURE EXTRACTION; FERMENTATION; FORECASTING; GLUCOSE; GLYCEROL; INFRARED SPECTROMETERS; INFRARED SPECTROSCOPY; NEAR INFRARED SPECTROSCOPY; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; PROCESS CONTROL; PROCESS MONITORING; SPECTROMETRY; SUGAR (SUCROSE); WINE;

SPECTRUM ANALYSIS;

EID: 77950535097     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1227-5     Document Type: Article

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