Using Raman Spectroscopy as a Fast Tool to Classify and Analyze Bulgarian Wines-A Feasibility Study.

Autor: Deneva V; Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str., bldg. 9, 1113 Sofia, Bulgaria., Bakardzhiyski I; Department of Technology of Wine and Beer, University of Food Technologies Plovdiv, 26 Maritza blvd., 4002 Plovdiv, Bulgaria., Bambalov K; Department of Technology of Wine and Beer, University of Food Technologies Plovdiv, 26 Maritza blvd., 4002 Plovdiv, Bulgaria., Antonova D; Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str., bldg. 9, 1113 Sofia, Bulgaria., Tsobanova D; Department of Technology of Wine and Beer, University of Food Technologies Plovdiv, 26 Maritza blvd., 4002 Plovdiv, Bulgaria., Bambalov V; Department of Viticulture, Agricultural University Plovdiv, 12 Mendeleev blvd., 4000 Plovdiv, Bulgaria., Cozzolino D; School of Science, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia., Antonov L; Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str., bldg. 9, 1113 Sofia, Bulgaria.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2019 Dec 31; Vol. 25 (1). Date of Electronic Publication: 2019 Dec 31.