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Infrared spectroscopy as a tool for quality evaluation of alcoholic beverages – the review




Key words:

spectroscopy, NIR, FTIR, near infrared, medium infrared, alcohol, beverages


Alcohol beverages are the final result of a long process of physical, chemical and biological transformations, previously determined by several interrelated backgrounds. Every step of its production has strong influences in the desired quality of the end product. Therefore, alcohol producers looking for fast and non-destructive method for quality assessment of their products. In the last decades, the potential of vibrational spectroscopy techniques in near-infrared and mid-infrared, has been widely enhanced by numerous applications in this field. Continuous improvements in technology, instrumentation and chemometric methods, suggest the possibility of replacing some of the currently adopted slow, expensive and laborious methods, by automated vibrational techniques capable of in-situ and real-time measurements, with a similar level of precision and accuracy. 

Dr inż. Krzysztof WÓJCICKI

Poznań University of Economics and Business Faculty of Commodity Science  Department of Technology and Instrumental Analysis  Al. Niepodległości 10, 61-875 Poznań, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. 




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