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Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectyroscopy techniques

Aleixandre-Tudó, José Luis; Nieuwoudt, Helené; Aleixandre Benavent, José Luís; Du toit, Wessel (Elsevier, 2017)

[EN] The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ...
Phenolic profiling of grapes, fermenting samples and wine using UV-Visible spectroscopy with chemometrics

Aleixandre-Tudó, José Luis; Nieuwoudt, Helené; Olivieri, Alejandro; Aleixandre Benavent, José Luís; Du toit, Wessel (Elsevier, 2017)

[EN] Phenolic compounds play and important role on colour, flavour and mouthfeel attributes of wines. The acquisition of information related to phenolic compounds during the winemaking process is therefore becoming a ...
Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

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 ...

Mostrando ítems 1-3 de 3