Application of FT-NIR Spectroscopy to Apple Wine for Rapid Simultaneous Determination of Soluble Solids Content, pH, Total Acidity, and Total Ester Content

Food and Bioprocess Technology

Volumn 7, Issue 10, 2014, Pages 3055-3062

  Ye, Mengqi ^a   Yue, Tianli ^a   Yuan, Yahong ^a   Li, Zhao ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Apple wine; Fourier transform near infrared (FT NIR); Partial least squares (PLS); Total acidity; Total ester

Indexed keywords

ESTERS; FRUITS; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; WINE;

DETERMINATION COEFFICIENTS; FOURIER TRANSFORM NEAR INFRARED; FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST SQUARES MODELS; SIMULTANEOUS DETERMINATIONS; STANDARD ERROR OF PREDICTION; TOTAL ESTERS;

INFRARED DEVICES;

EID: 84920250958     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1385-8     Document Type: Article

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