Aleixandre-Tudó, José Luis; Buica, Astrid; Nieuwoudt, Helené; Aleixandre Benavent, José Luís; du Toit, Wessel(American Chemical Society, 2017)
[EN] Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite ...
[EN] Up to date, there have been only a few reports on'the measurement of YAN and/or its components using IR spectroscopy, suffering from various limitations (number of samples, validation strategies, etc.). In this work, ...