Application of Infrared Spectroscopy for the Prediction of Color Components of Red Wines

被引：0
|
作者：
Versari, Andrea [1 ]
Parpinello, Giuseppina Paola [1 ]
Laghi, Luca [1 ]
机构：
[1] Univ Bologna, Dipartimento Sci Alimenti, Cesena, Italy
来源：
SPECTROSCOPY | 2012年 / 27卷 / 02期
关键词：
ORTHOGONAL PROJECTIONS; LATENT STRUCTURES; MIDINFRARED SPECTROSCOPY; PREPROCESSING METHODS; SIGNAL CORRECTION; ANTHOCYANINS; GRAPE; PROTEIN; REFLECTANCE; PHENOLICS;
D O I：
暂无
中图分类号：
O433 [光谱学];
学科分类号：
0703 ; 070302 ;
摘要：
The chemistry of red wine color is a complex topic that is of great interest for winemaking. Improved or innovative methods of analysis are required for research and quality control. Several techniques are currently available to analyze grape and wine color, including high performance liquid chromatography and ultraviolet, visible, near-infrared, and mid-infrared spectroscopy. In particular, Fourier-transform infrared spectroscopy combined with chemometrics is well suited for correlating the spectral response of a sample to its compositional profile, and represents a valid alternative to the standard UV-vis technique. This short review focuses on the application of spectroscopy for the analysis of grape and wine color components and the contribution of spectral preprocessing to improve the multivariate calibration.
引用
收藏
页码：36 / +
页数：11
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