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Updated: Jul 3, 2026

Diffuse Reflectance Infrared Spectroscopic Identification of Dispersant/Particle Bonding Mechanisms in Functional Inks
Published on: May 8, 2015
[Application of infrared spectroscopy technique to discrimination of alcoholic beverages]
Xiao-Ying Niu1, Yi-Bin Ying, Hai-Yan Yu
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China.
Abstract:
Infrared spectroscopy technique is a rapid for the discrimination of food samples, and is widely used to detect and discriminate various beverages. This paper presents the advantages and disadvantages of techniques that have been used to discriminate alcoholic beverages, and the discriminating procedure with infrared spectroscopy technique. Applications of infrared spectroscopy technique to wine, whiskey, Japanese sake and Chinese rice wine etc. is presented too. Finally, problems in applications are analyzed, and the application of infrared spectroscopy technique to the discrimination of our traditional alcoholic beverages is prospected.
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