Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification-Reference-Cited by-同舟云学术

Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification

Published:2017-04-27 Issue:6 Volume:52 Page:1307-1313
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Basalekou Marianthi¹,Pappas Christos²,Tarantilis Petros²,Kotseridis Yorgos¹,Kallithraka Stamatina¹^ORCID

Affiliation:

1. Department of Food Science & Human Nutrition; Laboratory of Oenology; Agricultural University of Athens; 75 Iera Odos Athens 11855 Greece

2. Department of Food Science & Human Nutrition; Laboratory of General Chemistry; Agricultural University of Athens; 75 Iera Odos Athens 11855 Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13424/fullpdf

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3. Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR);Basalekou;BIO Web of Conferences,2015

4. Effect of oak barrel type on the volatile composition of wine: Storage time optimization;Cerdán;LWT - Food Science and Technology,2006

5. Comparative study of the characteristics of American White Oak (Quercus alba) and European Oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of Wines;Chatonnet;American Journal of Enology and Viticulture,1998

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