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