title: [Application of infrared spectroscopy technique to discrimination of alcoholic beverages].
abstract: Infrared spectroscopy technique is a rapid for the discrimination of food samples, and is widely used to detect and discriminate various beverages. This paper presents the advantages and disadvantages of techniques that have been used to discriminate alcoholic beverages, and the discriminating procedure with infrared spectroscopy technique. Applications of infrared spectroscopy technique to wine, whiskey, Japanese sake and Chinese rice wine etc. is presented too. Finally, problems in applications are analyzed, and the application of infrared spectroscopy technique to the discrimination of our traditional alcoholic beverages is prospected.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China.
authors.forename: Xiao-Ying
authors.initials: XY
authors.lastname: Niu
authors.forename: Yi-Bin
authors.initials: YB
authors.lastname: Ying
authors.forename: Hai-Yan
authors.initials: HY
authors.lastname: Yu
authors.forename: Li-Juan
authors.initials: LJ
authors.lastname: Xie
authors.forename: Xia-Ping
authors.initials: XP
authors.lastname: Fu
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D005504:Food Analysis; D013055:Spectrophotometry, Infrared / Q000379:methods*