The methyl cellulose precipitable (MCP) tannin assay and a modified version of the Somers
and Evans color assay were adapted to high-throughput (HTP) analysis. To improve …

Rapid methods employing instruments such as electronic noses (EN) or gas sensors are used
in the food and beverage industries to monitor and assess the composition and quality of …

Background and Aims: Near infrared (NIR) spectroscopy techniques are not only used for a
variety of physical and chemical analyses in the food industry, but also in remote sensing …

This study compares the performance of partial least squares (PLS) regression analysis and
artificial neural networks (ANN) for the prediction of total anthocyanin concentration in red-…

Measuring chemical composition is a common approach to support decisions about
allocating foods and beverages to grades related to market value. Red wine is a particularly …

The combination of mid infrared (MIR) spectroscopy and multivariate analysis was explored
as a tool to classify commercial wines sourced from organic (ORG) and non-organic (NORG) …

The modern wine industry needs tools for process control and quality assessment in order
to better manage fermentation or bottling processes. During wine fermentation it is important …

Samples (n = 620) of homogenized red grape berries were analyzed using a visible and
near-infrared (NIR) spectrophotometer (400−2500 nm) in reflectance. The spectra and the …

This study outlines the use of mid-infrared (MIR) spectroscopy combined with principal
component analysis (PCA) and linear discriminant analysis (LDA) for the varietal classification of …

The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality
of the wine. Both of these characteristics differ depending on the age of a wine, with the …