Handbook of Vibrational Spectroscopy 2001
DOI: 10.1002/0470027320.s8960
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The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy

Abstract: Vibrational spectroscopic techniques such as near‐infrared (NIR) and mid‐infrared (mid‐IR) offer possibilities for simple, rapid and cost effective analysis in the wine and other alcoholic beverage industries. This chapter highlights recent applications of vibrational spectroscopy to analyze the composition of grapes, juices, wines, and other alcoholic beverages. A range of challenges and requirements for sample presentation and instrument configurations for optimum performance in analyzing these highly variab… Show more

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Cited by 7 publications
(45 citation statements)
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“…Knowledge of the chemical composition of wine at every stage of production enables a better control of the production process (Gishen et al 2010). Such monitoring can be efficiently used as a source of data for a further tuning of the production process potentially leading to the increase of the product quality.…”
Section: Introductionmentioning
confidence: 99%
“…Knowledge of the chemical composition of wine at every stage of production enables a better control of the production process (Gishen et al 2010). Such monitoring can be efficiently used as a source of data for a further tuning of the production process potentially leading to the increase of the product quality.…”
Section: Introductionmentioning
confidence: 99%
“…Visual inspection and tasting are subjective, thus being insufficient for grape quality assessment (Gishen et al 2010). For example, assessment of total soluble solids (TSS) and titratable acidity (TA), as well as visual examination and taste, are common practices.…”
Section: Introductionmentioning
confidence: 99%
“…Total soluble solids and TA, however, are unsatisfactory indicators of grape quality. Visual inspection and tasting are subjective, thus being insufficient for grape quality assessment (Gishen et al 2010). In Germany, the density of the grape juice (°Oechsle) represents the major and often sole parameter for grape quality assessment (Fischer andBerger 2006, Hanf andSchweickert 2007).…”
Section: Introductionmentioning
confidence: 99%
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“…Official wine analyses -when needed -often follow the methods published by bodies, such as the Organisation Internationale de la Vigne et du Vin and European Union (EU). These analyses are typically time consuming, and therefore simpler non-specific methods, such as Fourier transform infrared spectroscopy (FTIR) or near infrared spectroscopy (NIR), are often used in practice (Gishen et al 2010).…”
Section: Introductionmentioning
confidence: 99%