Prediction of total and volatile acidity in red wines by Fourier-transform mid-infrared spectroscopy and iterative predictor weighting

Analytical and Bioanalytical Chemistry

Volumn 399, Issue 6, 2011, Pages 2061-2072

  Pizarro, C ^a   Gonzalez Saiz J M ^a   Esteban Diez I ^a   Orio, P ^b  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b Bodegas Riojanas SA   (Spain)

Author keywords

Acidity; FT MIR spectroscopy; IPW PLS; Quality assurance; Red wine; Variable selection

Indexed keywords

ANALYSIS METHOD; CALIBRATION MODEL; CRITICAL PARAMETER; FEATURE SELECTION METHODS; FOURIER; HIGH QUALITY; HIGH RELIABILITY; HIGH SIGNAL-TO-NOISE RATIO; IPW-PLS; IR BANDS; IR DATA; KEY PARAMETERS; MID-INFRARED SPECTROSCOPY; MIDINFRARED; MIR SPECTROSCOPY; NEAR-REAL TIME; PARTIAL LEAST-SQUARES REGRESSION; PLS CALIBRATION; PLS REGRESSION; PREDICTOR VARIABLES; RED WINE; ROUTINE ANALYSIS; SPECTRUM CALIBRATION; VARIABLE SELECTION; VOLATILE ACIDITY; WAVE NUMBERS; WAVE-NUMBER SELECTION; WINE QUALITY;

ABLATION; CALIBRATION; FEATURE EXTRACTION; FOURIER TRANSFORMS; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; QUALITY ASSURANCE; QUALITY CONTROL; RELIABILITY ANALYSIS; SIGNAL TO NOISE RATIO; WINE;

SPECTRUM ANALYSIS;

ACID; VOLATILE ORGANIC COMPOUND;

ARTICLE; EVALUATION; INFRARED SPECTROSCOPY; METHODOLOGY; QUALITY CONTROL; REGRESSION ANALYSIS; STANDARD; STATISTICS; WINE;

ACIDS; LEAST-SQUARES ANALYSIS; QUALITY CONTROL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 79951723591     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-010-4356-6     Document Type: Article

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