First steps towards the development of a non-destructive technique for the quality control of wine grapes during on-vine ripening and on arrival at the winery

Journal of Food Engineering

Volumn 101, Issue 2, 2010, Pages 158-165

  González Caballero, Virginia ^a   Sánchez, María Teresa ^b   López, María Isabel ^a   Pérez Marín, Dolores ^b  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Bunch analysis; Grapes; NIR spectroscopy; Non destructive analysis; On vine; Quality parameters

Indexed keywords

CALIBRATION MODEL; INTERNAL QUALITY; MALIC ACIDS; NIR SPECTROSCOPY; NON-DESTRUCTIVE TECHNIQUE; NONDESTRUCTIVE ANALYSIS; PH VALUE; PREDICTIVE MODELS; QUALITY PARAMETERS; QUALITY PROPERTIES; REFERENCE DATA; SCREENING TOOL; SOLUBLE SOLID CONTENT; SPECTRAL DATA; SPECTRUM MEASUREMENT; SUGAR CONTENT; TARTARIC ACIDS; TITRABLE ACIDITY; VITIS VINIFERA;

ACIDS; CUSTOMER SATISFACTION; FRUITS; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; SPECTRUM ANALYSIS; SUGAR (SUCROSE); TOTAL QUALITY MANAGEMENT; WINE;

QUALITY CONTROL;

VITACEAE; VITIS VINIFERA;

EID: 77955472707     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.06.016     Document Type: Article

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