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Article: Quantitative analysis of alcohol, sugar, and tartaric acid in alcoholic beverages using attenuated total reflectance spectroscopy.
- Article from:
- Journal of Automated Methods and Management in Chemistry
- Article date:
- January 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 Hindawi Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Mid-infrared (MIR) spectroscopy in attenuated total reflectance (ATR) mode was used for quantifying ethanol, sucrose, and tartaric acid in alcoholic beverages. One hundred synthetic samples were prepared with different ethanol, sucrose, and tartaric acid concentrations. Experiments were carried out on Bio-Rad 175 C FTS using an ATR accessory. Spectra were recorded in the wavelength region 600-4000 [cm.sup.-1]. Calibration was performed using partial least squares (PLS) algorithm. Commercially available alcoholic beverages (gin, rum, vodka, etc.) were experimented and concentration of ethanol in these samples was predicted using the developed calibration model. Chemical ...