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dc.rights.licenseopenen_US
dc.contributor.authorMARTIN, Coralie
dc.contributor.authorBRUNEEL, Jean-Luc
dc.contributor.authorGUYON, François
dc.contributor.authorMEDINA, Bernard
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorGUILLAUME, François
dc.date.accessioned2021-06-15T14:17:21Z
dc.date.available2021-06-15T14:17:21Z
dc.date.issued2015-08-15
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://www.researchgate.net/publication/273057390_Raman_spectroscopy_of_white_wines
dc.identifier.urioai:researchgate.net:273057390
dc.identifier.urioai:crossref.org:10.1016/j.foodchem.2015.02.076
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/79151
dc.description.abstractEnThe feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV–visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm−1. This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enRaman spectroscopy
dc.subject.enfluorescence spectroscopy
dc.subject.enwhite wines
dc.subject.enphenolic composition
dc.subject.enhydroxycinnamic acids
dc.subject.ensugars
dc.title.enRaman spectroscopy of white wines
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2015.02.076en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed25794745en_US
bordeaux.journalFood Chemistryen_US
bordeaux.page235-240en_US
bordeaux.volume181en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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