Keywords:
Wine and beverages
Chemical analysis
Sensory evaluation
Exploitation of by-products in enology
Sensory evaluation
of food (wine, fruit juices, sweeteners). Analytical
techniques useful in food characterization: spectrophotometric
(UV-Vis), spectroscopy methods (FT-NIR, FT-IR), chromatographic
methods (HPLC, IC, MECK), electronic nose. Statistical analysis,
correlation between analytical techniques and sensory
evaluation.
