Spectroscopy and Spectral Analysis, Volume. 32, Issue 4, 966(2012)

Discrimination of Different Aging Methods of Grape Wine Based on ATR Infrared Spectroscopy

TANG Jian-bo1,*... LI Jing-ming2, LI Jun-hui1,2, ZHAO Long-lian1,2, ZHANG Ye-hui1,2 and ZHANG Lu-da1 |Show fewer author(s)
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  • 1[in Chinese]
  • 2[in Chinese]
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    References(6)

    [3] [3] Guillen M D, Cabo N. Journal of the Science of Food and Agriculture, 1997, 75: 1.

    [5] [5] Edelmann A, Diewok J, Schuster K C, et al. Journal of Agricultural and Food Chemistry, 2001, 49(3): 1138.

    [6] [6] Roussel S, Bellon-Maurel V, Jean-Michel Roger, et al. Chemometrics and Intelligent Laboratory Systems, 2003, 65(2): 209.

    [7] [7] Picque D, Cattenoz T, Corrieu G, et al. Sciences des Aliments, 2005, 25(3): 207.

    [8] [8] Lleti R, Melendez E, Ortiz M C, et al. Analytica Chimica Acta, 2005, 544(1): 60.

    [10] [10] Botella C, Ferre J, Boque R. Talanta, 2009, 80(1): 321.

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    TANG Jian-bo, LI Jing-ming, LI Jun-hui, ZHAO Long-lian, ZHANG Ye-hui, ZHANG Lu-da. Discrimination of Different Aging Methods of Grape Wine Based on ATR Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2012, 32(4): 966

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    Paper Information

    Received: Aug. 25, 2011

    Accepted: --

    Published Online: Apr. 16, 2012

    The Author Email: Jian-bo TANG (bojiantang@126.com)

    DOI:10.3964/j.issn.1000-0593(2012)04-0966-04

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