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A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics

Autor: David W. Jeffery, Dimitra L. Capone, Susan E.P. Bastian, Daniel Cozzolino, Ranaweera K.R. Ranaweera

Publikováno v: Molecules
Molecules, Vol 26, Iss 4334, p 4334 (2021)

usc Refereed/Peer-reviewed In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, res

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::399bf8f79b60243522906be6e53e11e2
https://pubmed.ncbi.nlm.nih.gov/34299609

Insight into how fermentation might contribute to the distinctiveness of Australian coffee.

Autor: Li R; School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia., Varela C; School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia., Espinase Nandorfy D; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; Department of Food, Nutrition and Dietetics, School of Allied Health, Human Services and Sport, La Trobe University, Bundoora, Victoria 3068, Australia., Borneman AR; School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Hale LJ; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Jeffery DW; School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia. Electronic address: david.jeffery@adelaide.edu.au.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 10; Vol. 468, pp. 142433. Date of Electronic Publication: 2024 Dec 10.