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Molecules 2015, 20(1), 726-737; doi:10.3390/molecules20010726

The Role of Visible and Infrared Spectroscopy Combined with Chemometrics to Measure Phenolic Compounds in Grape and Wine Samples

School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, Adelaide, SA 5064, Australia
Academic Editor: Christian Huck
Received: 30 October 2014 / Accepted: 24 December 2014 / Published: 7 January 2015
(This article belongs to the Special Issue Advances of Vibrational Spectroscopic Technologies in Life Sciences)
View Full-Text   |   Download PDF [726 KB, uploaded 7 January 2015]   |  

Abstract

The content of phenolic compounds determines the state of phenolic ripening of red grapes, which is a key criterion in setting the harvest date to produce quality red wines. Wine phenolics are also important quality components that contribute to the color, taste, and mouth feel of wines. Spectroscopic techniques (e.g., near and mid infrared) offer the potential to simplify and reduce the analytical time for a range of grape and wine analytes. It is this characteristic, together with the ability to simultaneously measure several analytes in the same sample at the same time, which makes these techniques very attractive for use in both industry and research. The objective of this mini review is to present examples and to discuss different applications of visible (VIS), near infrared (NIR) and mid infrared (MIR) to assess and measure phenolic compounds in grape and wines. View Full-Text
Keywords: phenolics; grapes; wine; near infrared; mid infrared; visible; spectroscopy phenolics; grapes; wine; near infrared; mid infrared; visible; spectroscopy
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Cozzolino, D. The Role of Visible and Infrared Spectroscopy Combined with Chemometrics to Measure Phenolic Compounds in Grape and Wine Samples. Molecules 2015, 20, 726-737.

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