This is a literature review of articles about near-ultraviolet, visible, and near-infrared spectroscopy/spectrometry analysis techniques.
Some of the below papers describe other types of spectroscopy such as mid-infrared (MIR) or Fourier-transform infrared (FTIR) and the data they present will not be compatible/comparable with that which we gather in the 400-900nm range. But their methodologies may be a useful reference for those looking to reach similar results in the range our instruments can detect.
- Quantifying ethanol content of beer using interpretive near-infrared spectroscopy
- Applications of Vibrational Spectroscopy in Brewing (may be behind paywall)
- Rapid Determination of Bitterness in Beer Using Fluorescence Spectroscopy and Chemometrics
Wine & grapes
- UV-VIS Spectroscopy of Tannins and Phenols in Red Wine
- Vintage year determination of bottled Chinese rice wine by VIS-NIR spectroscopy
- Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: Possibilities and limits
- Discrimination of Arabica and Robusta in Instant Coffee by Fourier Transform Infrared Spectroscopy and Chemometrics
- Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy
- Determination of caffeine in decaffeinated coffee by NIR spectroscopy
Metals and soil
- Sodium, aluminum, barium and mercury in soil (Makezine.com)