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Anna Mata
Posted on Monday, May 23, 2005 - 3:47 am:   

Hello,
I'm interested in the use of NIR for anylize grape in situ, i mean in the vineyard in order to know the amount of sugar (Brix degree), pH, TA, Anthocians, color (A420, A520), polyphenoles (A280). If anybody is actually working on it i would like to discuss a little bit about the sampling process, the results... and also i would appreciate if somebody can tell me where i can find information related to NIR n grapes.
Thanks a lot in advance
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Daniel Cozzolino
Posted on Wednesday, May 25, 2005 - 1:46 am:   

Dear Anna:
We have some expertise in the area. We were working since 1998 on the development of NIR and VIS spectroscopy to determine colour (total anthocyanins) brix and pH in red grapes. We have also some papers on the topic.
Let me know if you have any specific questions regarding the topic.

Regards

Daniel

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