Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models
Aim: The aim of the present study was to use Fourier transform infrared (FT–IR) spectroscopy with chemometrics to develop partial least squares (PLS) models to predict the concentrations of various anthocyanins during red wine fermentation. Methods and results: Must and wine samples were collected...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2019-11-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/2577 |