Astringency quantification in wine: Comparison of the electronic tongue and FT-MIR spectroscopy

Sensors and Actuators, B: Chemical

Volumn 207, Issue PB, 2015, Pages 1095-1103

  Simoes Costa, Ana Maria ^a   Costa Sobral, Maria Madalena ^a   Delgadillo, Ivonne ^a   Cerdeira, António ^b   Rudnitskaya, Alisa ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b Viticulture Commission of the Vinho Verde Region (CVRVV)   (Portugal)

Author keywords

Common component and specific weigh analysis; Electronic tongue; Fourier transform mid infrared spectroscopy; Gelatin index; Potentiometric sensors; Wine astringency

Indexed keywords

CHEMICAL ANALYSIS; DENSITY (SPECIFIC GRAVITY); FORECASTING; INFRARED DEVICES; INFRARED SPECTROSCOPY; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS); POTENTIOMETRIC SENSORS; SPECTRUM ANALYSIS; WINE;

CHEMICAL PARAMETERS; COMMON COMPONENT AND SPECIFIC WEIGH ANALYSIS; FOURIER TRANSFORM MID INFRARED SPECTROSCOPY; GELATIN INDEX; PARTIAL LEAST-SQUARE REGRESSION; PREDICTION CRITERIONS; VARIABLE IMPORTANCES; VARIABLE SELECTION;

ELECTRONIC TONGUES;

EID: 84914694758     PISSN: 09254005     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.snb.2014.10.052     Document Type: Article

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