Quality Determination of Chinese Rice Wine Based on Fourier Transform near Infrared Spectroscopy

Abstract

To evaluate the applicability of near infrared (NIR) spectroscopy for the determination of fi ve enological parameters (alcoholic degree, pH value, total acid, amino acid nitrogen and °Brix) in Chinese rice wine, transmission spectra were collected in the spectral range from 800 nm to 2500 nm in a 1 mm path length rectangular quartz cuvette with air as the reference at room temperature. Five calibration equations for the enological parameters were established between the reference data and NIR spectra by partial least squares (PLS) regression, separately. The best calibration results were achieved for the determination of alcoholic degree and °Brix. The coeffi cients of determination in calibration (R 2 cal) for alcoholic degree and °Brix were 0.93 and 0.96, respectively. The predictive deviation ratio (RPD) value of the calibration for alcoholic degree was higher than 3 (3.95), which demonstrated the robustness of the calibration model. The RPD value for °Brix was 2.34. The performance of the calibration models for pH, total acid and amino acid nitrogen were not as good as that of alcoholic degree and °Brix. The RPD values for the three parameters were 1.41, 1.38 and 1.27, respectively and R 2 cal values were 0.97, 0.83 and 0.90, respectively. In the validation step, r 2 val values for alcoholic degree and °Brix were all higher than 0.9. The performance of pH and total acid were acceptable [the coeffi cients of determination in validation (r 2 val) for pH and total acid were 0.82 and 0.77, respectively]. The performance of amino acid nitrogen model was the worst, with an r 2 val value of 0.62. The results demonstrated that the NIR spectroscopic technique could be used to predict the concentrations of these fi ve enological parameters in Chinese rice wine.

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

“…PCA can transform original variables into a few new ones, known as principal components (PCs). The PCs account as much as possible for the variability in the original variables and they are orthogonal to each other to remove overlapped information in the original spectra matrix (Yu et al 2006). Discrimination models were then developed by linear discriminant analysis (LDA).…”

Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics

“…In order to investigate the differences of chemical composition between samples, all wines were analyzed for alcohol degree [%, v v −1 ], total acidity [g L −1 ], total sugar [g L −1 ], non-sugar solid [g L −1 ], amino acid nitrogen [g L −1 ] and pH [pH units] using official methods for Chinese rice wine according to Chinese National Standard GB 13662-2000 (Yu et al 2006). …”

“…The main advantage of NIR spectroscopy over other traditional methods is that it can be applied without the need for costly, laborious chemical and sensory analysis (Woodcock et al 2008). In the wine industry, NIR spectroscopy has already been used to predict five enological parameters of Chinese rice wine (Yu et al 2006), measure volatile aroma compounds in Riesling wine (Smyth et al 2008), determine oak volatile compounds and ethylphenols in aged red wines (Garde-Cerdan et al 2010), screen 15 parameters in different types of wines (Urbano-Cuadrado et al 2004), and analyze elements in wine . It also has been used to classify Riesling wines from different countries (Liu et al 2008), discriminate distilled alcoholic beverages, and verification of adulteration (Pontes et al 2006), and even evaluate sensory attributes of Australian Riesling and Chardonnay wines (Cozzolino et al 2005).…”

Fast Determination of 22 Pesticides in Rice Wine by Dispersive Solid-Phase Extraction in Combination with GC-MS

“…Rice wine, beer and wine are considered as the three ancient wines [1]. Rice wine is an alcoholic beverage brewed from rice, and pesticides may be used during the period of rice growth.…”