Geographic Classification of Spanish and Australian Tempranillo Red Wines by Visible and Near-Infrared Spectroscopy Combined with Multivariate Analysis

Liu, Liang; Cozzolino, Daniel; Cynkar, Wies; Gishen, Mark; Colby, C.

doi:10.1021/jf061528b

Cited by 128 publications

(73 citation statements)

References 32 publications

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“…These changes could be reflected in their responses of E-nose sensors as well as FTIR spectra, which made both methods viable. Nevertheless, it was hard to define a single compound or several compounds that can explain the classification between juices due to the nature of the chemometric methods used (Liu et al 2006). The information about many chemical compounds contained in orange juices recorded by E-nose and ATR-FTIR can act as "fingerprints" for the discrimination of juices.…”

Section: Resultsmentioning

confidence: 99%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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Abstract:Shen F., Wu Q., Su A., Tang P., Shao X., Liu B. (2016): Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy. Czech J. Food Sci., 34: 224-232.The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.

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Section: Resultsmentioning

confidence: 99%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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“…The same can be said about the studies performed in other regions of the world. Thus, Rizzon, Miele and Rosier (1997) discriminated wines from Argentina, Brazil, and Uruguay according to their mineral composition; in Slovenia, Ogrinc et al (2001), applying a combination of isotope ratio and site-specific natural isotopic fractionation distinguished wines from the coastal and continent regions; in Canada, Kontkanen et al (2005) established the differences of Bordeaux-style red wine from three sub-appellations of the Niagara Peninsula; Liu et al (2006), working with VIS and NIR spectroscopy, were able to differentiate Tempranillo wines from Spain and Australia; and Liu et al (2008) discriminated White Riesling wines from Australia, New Zealand, France, and Germany.…”

Section: Methodsmentioning

confidence: 99%

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

Miele¹,

Rizzon²,

Zanus³

2010

Ciênc. Tecnol. Aliment.

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OriginalRecebido para publicação em 15/9/2008 Aceito para publicação em 18/7/2009 (003750) 1 Embrapa Uva e Vinho, CP 130, Brasil, rizzon@cnpuv.embrapa.br; zanus@cnpuv.embrapa IntroductionThe annual Brazilian grape production is over one million tons, half sold as table grapes and the other half as grapes for processing. Considering the latter segment, wine is an important product due to the added value it transfers to wineries and grape growers.Nevertheless, the Brazilian wine industry has low competitiveness. Today, most of the fine wine consumed in Brazil is imported from Chile, Argentina, and European countries. To mitigate this effect, it is necessary to improve wine competitiveness, which could be reached with tipicity, quality, and price. Thus, some actions are being taken by wine producers and wine sellers.There are few studies in Brazil regarding viticultural region, varietal wines, and wineries. In fact, the characterization of Cabernet Franc wines from five different areas of the Serra Gaúcha should be pointed out (MIELE et al., 1996;MIELE, 1999). In another study, discrimination between Brazilian, Argentinean, and Uruguayan wines was established (RIZZON; MIELE; ROSIER, 1997). However, there are many works carried out concerning physicochemical and/or sensory characterization of varietal wines (BEHRENS; SILVA, 2000;MIELE, 2000MIELE, , 2001MIELE, , 2002MIELE, , 2004MANFROI et al., 2006;MENEGUZZO et al., 2006;MIELE; Resumo O trabalho avaliou a composição físico-química de 171 vinhos tintos brasileiros elaborados na safra de 2006, representados por 21 varietais. Os vinhos foram elaborados por 58 vinícolas localizadas em sete regiões vitícolas do País com latitudes variando de 9º a 31º Sul. A análise físico-química foi feita em 2006 e a discriminação entre as regiões vitícolas, os vinhos varietais e as vinícolas foi realizada através da análise de componentes principais (ACP). Os principais resultados mostram que ao se considerar as regiões vitícolas, os vinhos elaborados em São Joaquim caracterizaram-se por valores mais elevados de A420, A520, A620, intensidade de cor, compostos fenólicos totais, antocianinas e extrato seco, enquanto que os de Toledo apresentaram valores mais baixos dessas variáveis; os do Vale do São Francisco tiveram valores mais elevados de potássio, pH, densidade e acidez volátil; os da Serra do Nordeste A, maior acidez titulável; e os do Planalto Superior B, matiz mais elevado. No que se relaciona aos vinhos varietais, a ACP discriminou os vinhos feitos com as variedades Ancellotta, Teroldego, Egiodola, Refosco, Marselan, Cabernet Sauvignon, Pinotage, Pinot Noir, Malbec, Arinarnoa, Barbera e Alfrocheiro. Com relação às vinícolas, vinte e duas delas foram discriminadas por apresentarem parâmetros mais elevados de determinadas variáveis, i.e., três delas por terem maior intensidade de cor; três, por seu matiz; oito, pelo teor de álcool; seis, por potássio, extrato seco, densidade e pH; e duas, pela acidez titulável. Palavras-chave: composição físico-química; origem geográf...

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“…Wines have so far been classified in terms of vintage, origin and other properties on the basis of various compounds and compound families including elements and isotopes [2], terpenoid profile [3], polyphenols [4,5] and the global volatile fingerprint [6] as determined by UV-Vis [7], infrared [8,9] and fluorescence spectroscopy [10], mass spectrometry [11,12] or nuclear magnetic resonance spectroscopy [13]. In this context, conventional methods have been supplemented with electronic tongues, noses and other sensor array devices for wine-monitoring purposes [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE

Garrido-Delgado

López-Vidal

Arce

et al. 2009

J of Separation Science

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This article reports a method for determining organic acids by CE in order to obtain a characteristic fingerprint with a view to classifying white wine samples with the aid of multivariate statistics. The proposed method was optimized for the determination of the most abundant organic acids in wine (viz. succinic, malic, tartaric, citric, acetic and lactic). The acids were separated in a running buffer consisting of 180 mM disodium hydrogen phosphate, 0.5 mM CTAB and 10% methanol, adjusted to pH 7.5. The applied voltage was 10 kV and the working temperature 251C. The precision of the method was assessed by replicate analysis of a wine sample; the resulting RSD was less than 5.2% in peak area and less than 1% in migration time for all organic acids. Calibration curves exhibited good linearity throughout the studied concentration range for all acids. Principal component analysis and linear discriminant analysis allowed accurate classification of wine samples with variable alcohol contents from their electrophoretic fingerprints. The discriminant potential of various electropherogram regions was examined. Based on the results, the proposed method is an effective choice for classifying wine samples. IntroductionThe winemaking sector is one of the main motors of the economy in Spain. Spanish white wines are high-quality products much appreciated by consumers inside the country and also, increasingly, abroad [1]. Therefore, being able to confirm their authenticity is of paramount importance with a view to assuring their quality to an expanding international market. Multivariate analysis has been widely used for this purpose in recent years.Wines [11,12] or nuclear magnetic resonance spectroscopy [13]. In this context, conventional methods have been supplemented with electronic tongues, noses and other sensor array devices for wine-monitoring purposes [14][15][16][17]. These instrumental techniques have been used in combination with chemometric tools such as artificial neural networks in order to classify white wines [18]. Separation techniques such as CE have also been used to classify wines [19][20][21][22]. To our knowledge, electropherogram profiles, which are constructed from the CE response of organic acids, have never, to date, been used as fingerprints for white wines and their classification with chemometric models. In this study, we used electropherogram fingerprints obtained with CE to classify white wines for the first time.Organic acids present in grape juices and wines are important because they influence the sensory properties (flavour, colour and aroma), and the physical and microbiological stability, of the product. Acetic, lactic, succinic, malic, citric and tartaric are the most abundant organic acids in wines. Tartaric, malic and citric acid are obtained directly from the grape, whereas succinic, lactic and acetic acid form during the fermentation process. These organic acids are also very useful for detecting wine alteration and/ or disease [23].Malic acid is present in large amounts in green gra...

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Geographic Classification of Spanish and Australian Tempranillo Red Wines by Visible and Near-Infrared Spectroscopy Combined with Multivariate Analysis

Cited by 128 publications

References 32 publications

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE

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