作　　者： ;

机构地区： 西北农林科技大学葡萄酒学院

出　　处： 《中国酿造》 2011年第7期9-12,共4页

摘　　要： 红外光谱技术可以减化葡萄与葡萄酒的分析步骤,减少分析时间,其与化学计量学结合还具有同时测定几种成分和分类鉴别的能力。红外光谱技术在葡萄酒中的应用包括近红外和中红外区域。文中综述了近红外和中红外技术结合化学计量学分析葡萄与葡萄酒的质量,讨论了葡萄原料监测、葡萄酒成分、分类鉴别、红葡萄酒发酵过程酚类化合物的监测等方面的应用。 The application of infrared spectroscopy can simplify the analysis procedure and reduce the analysis time of grape and wine. Combined with chemometrics, infrared spectroscopy can be also used for simultaneous determination of several components and identification. Both of near-infrared and mid-infrared spectroscopies are suitable for wine analysis. The application of near-infrared and mid-infrared spectroscopies combined with chemometrics for the quality analysis of grape and wine were discussed, including the monitoring of grape, wine components and phenols during red wine fermentation, and the classification and identification of related chemicals.

关 键 词： 红外光谱 葡萄 葡萄酒 近红外 化学计量学

领　　域： [理学] [理学]