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

Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin

(2016) A. Ricci et al.   FOOD CHEMISTRY

Development of methodology for identification the nature of the polyphenolic extracts by FTIR associated with multivariate analysis

(2016) Fábio dos Santos Grasel et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Attenuated Total Reflection Mid-Infrared (ATR-MIR) Spectroscopy and Chemometrics for the Identification and Classification of Commercial Tannins

(2015) Arianna Ricci et al.   APPLIED SPECTROSCOPY

Application of Fourier Transform Infrared (FTIR) Spectroscopy in the Characterization of Tannins

(2015) Arianna Ricci et al.   APPLIED SPECTROSCOPY REVIEWS

A Review of Polyphenolics in Oak Woods

(2015) Bo Zhang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

(2015) Maria Kyraleou et al.   JOURNAL OF FOOD SCIENCE

Wine science in the metabolomics era

(2015) M.E. Alañón et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage

(2013) Kleopatra Chira et al.   FOOD CHEMISTRY

Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

(2013) B. Fernández de Simón et al.   FOOD CHEMISTRY

An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals

(2013) D. Cozzolino   FOOD RESEARCH INTERNATIONAL

Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region

(2012) B. Gordillo et al.   ANALYTICA CHIMICA ACTA

Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

(2012) Miriam Sanz et al.   ANALYTICA CHIMICA ACTA

Polyphenolic profile as a useful tool to identify the wood used in wine aging

(2011) Miriam Sanz et al.   ANALYTICA CHIMICA ACTA

Varietal discrimination of Chilean wines by direct injection mass spectrometry analysis combined with multivariate statistics

(2011) Evelyn Villagra et al.   FOOD CHEMISTRY

Discrimination of different red wine by Fourier-transform infrared and two-dimensional infrared correlation spectroscopy

(2010) Yan-ling Zhang et al.   JOURNAL OF MOLECULAR STRUCTURE

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

(2009) B. Fernández de Simón et al.   ANALYTICA CHIMICA ACTA

Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines

(2009) Gianfranco Kozlovic et al.   FOOD CHEMISTRY

Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

(2009) Teresa Garde-Cerdán et al.   FOOD CHEMISTRY

Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols

(2008) T. Garde-Cerdán et al.   FOOD CHEMISTRY

Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy

(2008) P.A. Tarantilis et al.   FOOD CHEMISTRY