A. R. Guesalaga

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—This paper describes the development of a nonin-vasive instrument that is designed to measure three parameters of ripeness in wine grapes, i.e., sugar (Brix), pH, and antho-cyanin concentration. The instrument is based on near-infrared spectroscopy, and it comes in contact with the berry in the cluster without altering its ripening process. A thorough(More)
—This paper presents the development of a new method to measure the main phenolic compounds found in Cabernet Sauvignon red wines. A portable Raman spectrometer was used for this purpose, providing scattering spectra to analyze quantitatively the samples and determining the concentration of the compounds of interest. The Raman spectra were obtained from the(More)
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