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Effect of variety, vintage and winery on the prediction by Vis-NIR spectroscopy of glycosilated compounds

These authors tried to use spectroscopy -visible and near infrared ranges- to measure glycosilated compounds in juices and thus be able to predict aroma potential. They had limited success.

 

Find the full text at: http://www3.interscience.wiley.com/cgi-bin/fulltext/120127349/PDFSTART

 

147 effect of variety, vintage, winery on G-G on white grapes.pdf