Art

J-GLOBAL ID：200902263599170467   Reference number：09A0202099

Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy

三次元蛍光分光法によるぶどう酒の品種,醸造所及び醸造時期についての予備調査

Author (4)： YIN Chunli (Northwest A&F Univ., Shaanxi, CHN) ,  LI Hua (Northwest A&F Univ., Shaanxi, CHN) ,  DING Chunhui (Northwest A&F Univ., Shaanxi, CHN) ,  WANG Hua (Northwest A&F Univ., Shaanxi, CHN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 15  Issue： 1  Page： 27-38  Publication year： Jan. 2009 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *grape wine ,  grape ,  breed specificity ,  wine making ,  regional difference ,  stage(period) ,  People's Republic of China ,  preliminary research ,  food analysis ,  fluorescence spectroscopy ,  3-D measurement ,  fluorescence spectrum ,  principal component analysis ,  differentiation(identify)

JST classification (1)： Wine  (FK04024X)

Reference (26)：

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• ALVAREZ, I. Geographical differentiation of white wines from three subzones of the designation of origin Valencia. Eur. J. Food Res. Technol. 2003, 217, 173-179
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• BAXTER, M. J. The determination of the authenticity of wine from its trace element composition. Food Chem. 1996, 60, 443-450
• CASTINEIRA, M. M. Classification of German white wines with certified brand of origin by multielement quantification and pattern recognition techniques. J. Agr. Food Chem. 2004, 52, 2962-2974

Terms in the title (6)： 蛍光分光法 ,  ぶどう酒 ,  品種 ,  醸造所 ,  醸造 ,  予備調査