Astringency quantification in wine: comparison of the electronic tongue and FT-MIR spectroscopy

Electronic tongue based on potentiometric chemical sensors and Fourier transform mid-infrared spec-troscopy (FT-MIR) were evaluated as rapid tools for the prediction of gelatin index of red, white and rosewines. Gelatin index was measured using modified procedure, which was applicable not only to re...

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Detalhes bibliográficos
Autor principal: Simoes Costa, Ana Maria (author)
Outros Autores: Costa Sobral, Maria Madalena (author), Delgadillo, Ivonne (author), Cerdeira, António (author), Rudnitskaya, Alisa (author)
Formato: article
Idioma:eng
Publicado em: 1000
Assuntos:
Gelatin index
Electronic tongue
Potentiometric sensors
Fourier transform mid-infrared spectroscopy
Common component and specific weigh analysis
Wine astringency
Texto completo:http://hdl.handle.net/10773/17399
País:Portugal
Oai:oai:ria.ua.pt:10773/17399

Texto Completo

http://hdl.handle.net/10773/17399

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