Astringency quantification in wine: comparison of the electronic tongue and FT-MIR spectroscopy

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Title
Astringency quantification in wine: comparison of the electronic tongue and FT-MIR spectroscopy
Authors
Keywords
Gelatin index, Electronic tongue, Potentiometric sensors, Fourier transform mid-infrared spectroscopy, Common component and specific weigh analysis, Wine astringency
Journal
SENSORS AND ACTUATORS B-CHEMICAL
Volume 207, Issue -, Pages 1095-1103
Publisher
Elsevier BV
Online
2014-10-23
DOI
10.1016/j.snb.2014.10.052

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