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Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

Saioa Elcoroaristizabal1, Raquel M Callejón2, Jose M Amigo3

  • 1Chemical and Environmental Engineering Department, Faculty of Engineering, University of the Basque Country, Alameda de Urquijo s/n, Bilbao, Spain.

Food Chemistry
|April 5, 2016
PubMed

Keywords:
BrowningHeatingKinetic modelingPARAFACSparkling wineStorage

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