Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries

Liu, Liang; Cozzolino, Daniel; Cynkar, Wies; Dambergs, Robert G.; Janik, Ł.; O’Neill, Brian K.; Colby, C.; Gishen, Mark

doi:10.1016/j.foodchem.2007.06.015

Cited by 112 publications

(61 citation statements)

References 15 publications

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“…It was observed that the transmittance in several zones changes with the ethanol concentration. The plot shows the principal amplified regions of ethanol absorptions in 1600-1900 nm region related with O-H combinations (Xiaobo et al 2010) and C-H stretch first overtones (Liu et al 2008;Xiaobo et al 2010) and 2200-2300 nm related with C-H vibrations (Osborne et al 1993;Dambergs et al 2002;Cozzolino et al 2003).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

Martelo-Vidal¹,

Vázquez²

2014

Czech J. Food Sci.

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Martelo-Vidal M.J., Vázquez M. (2014): Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds. Czech J. Food Sci., 32: 37-47.Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect the performance of calibrations in wines. Ethanol, glycerol, glucose, tartaric acid, malic acid, lactic acid, and acetic acid were evaluated as pure compounds and in mixtures. Different pre-treatments for the spectra and modelling strategies such as partial least squares (PLS) regression or Principal Component Regression (PCR) were evaluated. All pure compounds studied showed a good relationship between spectra and concentrations. However, interferences were observed in the mixtures and only good models for ethanol, tartaric acid, and malic acid were obtained. The best model was obtained in the NIR region for ethanol and in the UV region for tartaric acid and malic acid. The results indicate that NIR spectroscopy could be used as an alternative to conventional chemical methods for ethanol determination and UV spectroscopy for the determination of tartaric acid and malic acid.

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Section: Resultsmentioning

confidence: 99%

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

Martelo-Vidal¹,

Vázquez²

2014

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%

“…Regarding the discrimination of viticultural regions, the studies carried out to establish the authenticity and regional origin of Slovenian wines should be mentioned (OGRINC et al, 2001); in Canada, red wines from three subappellations were sensory characterized (KONTKANEN et al, 2005); in France, red wines were discriminated according to three viticultural areas (PICQUE et al, 2005); and Riesling wines were discriminated from different countries (LIU et al, 2008). Concerning varietal wines, the work of NOBEL (1981) should be mentioned, which differentiated six white varietal wines in California using volatile compounds; in South Africa, the discrimination of five red varietals based on non-colored phenolic content (VILLIERS et al, 2005); differences among three clonal Aragonez red wines in Portugal were established (BOTELHO et al, 2007); the discrimination of four Madeira varietal wines (CAMARA; ALVES; MARQUES, 2007); the discrimination of the three main cultivars of the Bordeaux region (PEREIRA et al, 2007); and the differentiation of five red varieties cultivated in a warm climate region of Spain (VIVIANI; MORENO; PEINADO, 2007).…”

Section: Viticultural Regionmentioning

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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“…When the infrared ray absorbed by the substance is analyzed, and infrared absorption spectrum is obtained. Organisms from different regions are affected by the external environment; some differences exist in their chemical composition and structure, thus creating characteristic spectra with different spectral shapes, absorption locations, or intensities [28]. This principle can be used to distinguish and confirm the origin of food.…”

Section: Traceability Technology Principles and Applications For Foodmentioning

confidence: 99%

Food Safety Traceability

Wei

Guo

Liu

et al. 2017

Food Safety in China

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Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries

Cited by 112 publications

References 15 publications

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

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

Food Safety Traceability

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