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

<p>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. </p><p>&nbsp;</p><p>Find the full text at:</p><p>&nbsp;</p>

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