Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegars
Rocío Ríos‐Reina, Silvana M. Azcarate, José M. Camiña, Raquel M. Callejón
Topics & Concepts
WineChemistryFood scienceGrape wineChromatographyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities