A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2006; you can also visit the original URL.
The file type is
A Chinese yellow wine classification method is proposed based on chemometric analysis of voltammogram of copper electrode. The main components in Chinese yellow wine are alcohol, amino acids and carbon hydrates. In strong alkaline solution copper electrode shows rich voltammetric responses to these components. Principal component analysis is employed to analyse voltammetric response of copper electrode to six Chinese wine samples in strong alkaline solution. The score plots show gooddoi:10.3390/s5120529 fatcat:5wz7xidpuzdatoc7r2zdtzhwoa