Results reported here suggest success in the challenge of meeting winery needs. Calibration models in both near infrared and mid infrared regions provided good estimations for malic acid, lactic acid and total acidity in samples collected from Nebbiolo musts. Within a short time, much of the relevant information can be simultaneously procured. Additionally, a good overview of the sample can be obtained.
Near infrared and mid infrared spectroscopy in oenology : determination of main components involved in malolactic transformation / S. Grassi, I. Vigentini, N. Sinelli, R. Foschino, E. Casiraghi. - In: NIR NEWS. - ISSN 0960-3360. - 23:3(2012 Mar 28), pp. 11-14. [10.1255/nirn.1300]
Near infrared and mid infrared spectroscopy in oenology : determination of main components involved in malolactic transformation
S. Grassi;I. Vigentini;N. Sinelli;R. Foschino;E. Casiraghi
2012
Abstract
Results reported here suggest success in the challenge of meeting winery needs. Calibration models in both near infrared and mid infrared regions provided good estimations for malic acid, lactic acid and total acidity in samples collected from Nebbiolo musts. Within a short time, much of the relevant information can be simultaneously procured. Additionally, a good overview of the sample can be obtained.
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