Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

The feasibility of an ultraviolet-visible (UV-Vis) spectral phenolic fingerprint (SPF), combined with principal component analysis (PCA), is evaluated as a rapid, simple, and reliable technique for the discrimination of grape juice press fractions destined for the production of sparkling white wines...

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Bibliographic Details
Main Authors: Fiona Kerslake, Rocco Longo, Robert Dambergs
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Beverages
Subjects:
press fractioning
sparkling wine
ultra violet-visible spectroscopy
spectral phenolic fingerprints
hydroxycinnamates
caffeic acid
ferulic acid
Online Access:http://www.mdpi.com/2306-5710/4/2/45

Internet

http://www.mdpi.com/2306-5710/4/2/45

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