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 …

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 authenticity, the grape variety, the geographical origin, and the year of vintage of wines
produced in Germany were investigated by 1H NMR spectroscopy in combination with …

Red wine grapes require a constant follow-up through analytical chemistry to assure the
greatest wine quality. Wet chemical procedures are time-consuming and produce residues …

Developing rapid analytical methods for bioactive components and predicting both the
concentration and biological availability of nutraceutical components in foods is a topic of …

In this study, the feasibility of discriminating grape varieties of Chinese red and white wines
was investigated using 1 H NMR spectroscopy in combination with a multivariate statistical …

FT-IR with partial least squares (PLS) was used to establish a full calibration model for
tartaric acid, malic acid, lactic acid, succinic acid, citric acid and acetic acid in wines …

The use of Fourier transform mid-infrared spectroscopy (FT-MIR) for the rapid determination
of sugars and acids in Chinese rice wine was presented in this study. Calibration models …

Anthocyanin pigments are responsible for the orange-red and blue-violet colors of many
fruits, vegetables, cereal grains, and flowers. Interest in anthocyanins has intensified …

The chlorogenic acid isomer profile and antioxidant activity of both green and roasted coffee
beans are reported herein using ATR-FTIR spectroscopy combined with chemometric …