ArticleMolecules (Basel, Switzerland)2024
Application of Fourier-Transform Infrared Spectroscopy for the Assessment of Wine Spoilage Indicators: A Feasibility Study.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- FTIR-ATR Spectroscopy and Chemometrics for Varietal Screening of PDO Douro Monovarietal Wines: An Exploratory Feasibility Study.Molecules (Basel, Switzerland) · 2026Article
- Rapid monitoring of fermentations: a feasibility study on biological 2,3-butanediol production.Biotechnology for biofuels and bioproducts · 2025Article
- Influence of indigenous non-Frontiers in cellular and infection microbiology · 2024Article
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Authors and funding
6 authors.
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Abstract
Wine aroma is one of the most frequently used and explored quality indicators. Typically, its assessment involves estimating the volatile composition of wine or highly trained assessors conducting sensory analysis. However, current methodologies rely on slow, expensive and complicated analytical procedures. Additionally, sensory evaluation is inherently subjective in nature. Therefore, the aim of this work is to verify the feasibility of using FTIR spectroscopy as a fast and easy methodology for the early detection of some of the most common off-odors in wines. FTIR spectroscopy was combined with partial least squares (PLS) regression for the simultaneous measurement of isoamyl alcohol, isobutanol, 1-hexanol, butyric acid, isobutyric acid, decanoic acid, ethyl acetate, furfural and acetoin. The precision and accuracy of developed calibration models (R
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