Discrimination of Different Aging Methods of Grape Wine Based on ATR Infrared Spectroscopy

TANG Jian-bo; LI Jing-ming; LI Jun-hui; ZHAO Long-lian; ZHANG Ye-hui; ZHANG Lu-da

doi:10.3964/j.issn.1000-0593(2012)04-0966-04

Journals >Spectroscopy and Spectral Analysis >Volume 32 >Issue 4 >Page 966 > Article

Spectroscopy and Spectral Analysis
Vol. 32, Issue 4, 966 (2012)

Discrimination of Different Aging Methods of Grape Wine Based on ATR Infrared Spectroscopy

TANG Jian-bo^1、*, LI Jing-ming², LI Jun-hui^1、2, ZHAO Long-lian^1、2, ZHANG Ye-hui^1、2, and ZHANG Lu-da¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2012)04-0966-04 Cite this Article

TANG Jian-bo, LI Jing-ming, LI Jun-hui, ZHAO Long-lian, ZHANG Ye-hui, ZHANG Lu-da. Discrimination of Different Aging Methods of Grape Wine Based on ATR Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2012, 32(4): 966 Copy Citation Text

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References

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[6] Roussel S, Bellon-Maurel V, Jean-Michel Roger, et al. Chemometrics and Intelligent Laboratory Systems, 2003, 65(2): 209.

[7] Picque D, Cattenoz T, Corrieu G, et al. Sciences des Aliments, 2005, 25(3): 207.

[8] Lleti R, Melendez E, Ortiz M C, et al. Analytica Chimica Acta, 2005, 544(1): 60.

[10] Botella C, Ferre J, Boque R. Talanta, 2009, 80(1): 321.

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