IDENTIFICATION OF THE AUTHENTICITY OF MATURED WINE DISTILLATES BY THE UV-, VISIBLE AND NEAR IR-SPECTROSCOPY METHODS
Abstract
Ultraviolet, visible and near infra-red spectroscopy is used for identification of the authenticity of matured wine distillates. The use of principal component analysis, the discriminant analysis, the classification trees and projection latent structures to broad-band transmission spectra of wine distillates allowed determining manufacturer and aging of wine distillates.
About the Authors
N. F. Degtyar
Cand.Sci.Tehn.Scientific and Practical Institute of Horticulture, Viticulture and Food Technologies, Kishinev
Moldova, Republic of
Moldova, Republic of
E. I. Nezalzova
Cand.Sci.Tehn.Scientific and Practical Institute of Horticulture, Viticulture and Food Technologies, Kishinev
Moldova, Republic of
Moldova, Republic of
M. V. Rogovaya
B. I. Stepanov Institute of Physics of the National Academy of Sciences of Belarus, Minsk
Belarus
Belarus
G. V. Sinitsyn
B. I. Stepanov Institute of Physics of the National Academy of Sciences of Belarus, Minsk
Belarus
Belarus
Е. A. Skorbanova
Cand.Sci.Tehn.Scientific and Practical Institute of Horticulture, Viticulture and Food Technologies, Kishinev
Moldova, Republic of
Moldova, Republic of
M. A. Khodasevich
B. I. Stepanov Institute of Physics of the National Academy of Sciences of Belarus, Minsk
Belarus
Belarus
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