Spectroscopic approaches for rapid beer and wine analysis

This article highlights advantages and disadvantages on the use of spectroscopy methods (NIR, MIR, Raman and UV-VIS) for the rapid analysis of beer and wine as well as presenting some novel and recent applications related with routine analysis of composition, authentication and traceability.

Source: Current Opinion in Food Science - September 19, 2019 Category: Food Science Source Type: research