The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions
Isabel dos Santos, Gurthwin Bosman, Wessel du Toit, José Luis Aleixandre-Tudó
Topics & Concepts
WineChemistryFluorescence spectroscopyFermentationPartial least squares regressionChromatographyFluorescencePhenolsSpectroscopyWine colorAnalytical Chemistry (journal)Food scienceBiochemistryMathematicsOpticsStatisticsQuantum mechanicsPhysicsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities