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.


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Canopy Management

Green Approaches




Pests And Diseases

Phenolics And Color

Roots And Soils

Vineyard Design

Vineyard Establishment

Wine Microbiology

Wine Production

Wine Sensory