Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques

Analytica Chimica Acta

Volumn 732, Issue , 2012, Pages 137-144

  Regmi, U ^a   Palma, M ^a   Barroso, C G ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

FT IR spectroscopy; Organic acids; Partial least squares regression; Red and white wine; Spirits; Vinegar

Indexed keywords

FTIR SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; SPIRITS; VINEGAR; WHITE WINES;

CALIBRATION; CITRIC ACID; ETHANOL; LACTIC ACID; ORGANIC ACIDS; PH; SPECTROSCOPIC ANALYSIS; WINE;

ACETIC ACID;

ACETIC ACID; ALCOHOL; CARBOXYLIC ACID; CITRIC ACID; LACTIC ACID; MALIC ACID; SUCCINIC ACID; TARTARIC ACID; VINEGAR;

ACCURACY; ACIDITY; ARTICLE; BIOCHEMICAL COMPOSITION; CALIBRATION; CHEMOMETRIC ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; PHYTOCHEMISTRY; PRIORITY JOURNAL; VALIDATION PROCESS; WINE;

ACETIC ACID; BEVERAGES; CALIBRATION; CARBOXYLIC ACIDS; LEAST-SQUARES ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WINE;

EID: 84862125855     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2011.11.009     Document Type: Article

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