Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine
Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory perception, such as astringency and bitterness, are mainly related to condensed tannin, while colour intensity and evolution is due to anthocyanin composition. Therefore, the quick analytical measureme...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2020-10-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/3731 |