Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study

Food Control

Volumn 26, Issue 1, 2012, Pages 81-87

  Cozzolino, D ^a   McCarthy, J ^a   Bartowsky, E ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Classification; Infrared; MIR; NIR; Oenococcus oeni; Wine

Indexed keywords

OENOCOCCUS OENI;

EID: 84856118110     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.01.003     Document Type: Article

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