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.

Beer/brewing

• 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

Coffee

• 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