Direct quantification of red wine phenolics using fluorescence spectroscopy with chemometrics
Isabel dos Santos, Gurthwin Bosman, José Luis Aleixandre-Tudó, Wessel du Toit
Topics & Concepts
ChemometricsChemistryWineWinemakingPhenolsAnthocyaninFluorescence spectroscopyChromatographyVintageProanthocyanidinPigmentFood sciencePolyphenolAnalytical Chemistry (journal)FluorescenceOrganic chemistryBiochemistryPhysicsAntioxidantQuantum mechanicsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchSpectroscopy and Chemometric Analyses