The application of visible (Vis; 400–750 nm) and near infrared red (NIR; 750–2500 nm)
region spectroscopy to assess fruit and vegetables is reviewed in context of …

Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary
nature and that the same “desired quality” might correspond to even strikingly different …

Spectroscopy is a widely used technique that can contribute to food quality assessment in a
simple and inexpensive way. Especially in grape production, the visible and near infrared …

Wine is the final result of a long process of physical, chemical and biological
transformations, previously determined by several interrelated backgrounds. Every step of its …

The current review focuses on the use of the most popular spectroscopic techniques applied
for wine and wine vinegar characterization, authentication, and quality control. The ever …

Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM)
spectroscopy was investigated as a rapid method for predicting maturity indices using …

Phenolic compounds play and important role on colour, flavour and mouthfeel attributes of
wines. The acquisition of information related to phenolic compounds during the winemaking …

Routine wine analysis are commonly employed to ensure the quality and safety standards,
and to meet consumers' demands and legal requirements. In the last decades, efforts have …

Assessing water status and optimizing irrigation is of utmost importance in most
winegrowing countries, as the grapevine vegetative growth, yield, and grape quality can be …

The wine industry requires reliable methods for the quantification of phenolic compounds
during the winemaking process. Infrared spectroscopy appears as a suitable technique for …