METHOD FOR CLASSIFYING WINE AND COFFEE

摘要

The invention relates to a method for classifying beverages of natural origin, such as wine or coffee. The beverages are classified by NIR spectroscopy and by a corresponding numerical mathematical preparation of the spectral data of the individual beverage samples, each spectrum obtained being correlated with a predetermined beverage class. The inventive method enables wine to be classified according to type, vineyard, vine variety, vine stock, vintage, barrel material type or wood type, or to the chemical parameters used. Coffee can, for example, be classified according to type, country of origin, cultivation region, roasting method and to defined chemical parameters such as caffeine content and chlorogenic acid content.