Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds
Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect the performance of calibrations in wines. Eth...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2014-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0007_evaluation-of-ultraviolet-visible-and-near-infrared-spectroscopy-for-the-analysis-of-wine-compounds.php |