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Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry
Author(s) -
Cozzolino Daniel
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6733
Subject(s) - wine , infrared spectroscopy , spectroscopy , raman spectroscopy , fingerprint (computing) , chemometrics , sample (material) , infrared , fourier transform spectroscopy , analytical chemistry (journal) , fourier transform infrared spectroscopy , principal component analysis , biological system , chemistry , computer science , optics , artificial intelligence , physics , chromatography , organic chemistry , quantum mechanics , biology
Vibrational spectroscopy encompasses a number of techniques and methods including ultra‐violet, visible, Fourier transform infrared or mid infrared, near infrared and Raman spectroscopy. The use and application of spectroscopy generates spectra containing hundreds of variables (absorbances at each wavenumbers or wavelengths), resulting in the production of large data sets representing the chemical and biochemical wine fingerprint. Multivariate data analysis techniques are then required to handle the large amount of data generated in order to interpret the spectra in a meaningful way in order to develop a specific application. This paper focuses on the developments of sample presentation and main sources of error when vibrational spectroscopy methods are applied in wine analysis. Recent and novel applications will be discussed as examples of these developments. © 2014 Society of Chemical Industry