Usefulness of terbium-sensitised luminescence detection for the chemometric classification of wines by their content in phenolic compounds

A method for wine classification based on the phenolic compound content, wine variety and geographical area is described. The method involves the use of the results obtained from the analysis of fifteen samples of Italian and Spanish wines from different geographical origins [Sicilia (Italy) and Cór...

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Veröffentlicht in:	Food chemistry 2011-02, Vol.124 (4), p.1753-1759
Hauptverfasser:	Andreu-Navarro, A., Russo, P., Aguilar-Caballos, M.P., Fernández-Romero, J.M., Gómez-Hens, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Algorithms Biological and medical sciences chemometric classification classification detection Factor Analysis (FA) Fermented food industries food analysis food composition Food industries Fundamental and applied biological sciences. Psychology General aspects LC-photometry and fluorimetry Linear discriminant analysis (LDA) luminescence Methods of analysis, processing and quality control, regulation, standards new methods Phenolic compounds provenance terbium Terbium(III) terbium-sensitized luminescence detection Vitaceae wine quality Wine samples wines Wines and vinegars
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