Comparative Study of Wine Tannin Classification Using Fourier Transform Mid-Infrared Spectrometry and Sensory Analysis
| Autor: | Andrés Guesalaga, Ximena Labarca, Katherina Fernández, Eduardo Agosin, Edmundo Bordeu |
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| Rok vydání: | 2007 |
| Předmět: |
Wine
01 natural sciences Sensory analysis 010309 optics symbols.namesake Spectroscopy Fourier Transform Infrared 0103 physical sciences Tannin Vitis Fourier transform infrared spectroscopy Spectral data Instrumentation Spectroscopy chemistry.chemical_classification Chromatography 010401 analytical chemistry Computational Biology Discriminant Analysis Linear discriminant analysis 0104 chemical sciences Fourier transform chemistry Sensory Thresholds Taste Odorants Mid infrared spectrometry symbols Tannins |
| Zdroj: | Applied Spectroscopy. 61:1163-1167 |
| ISSN: | 1943-3530 0003-7028 |
| DOI: | 10.1366/000370207782597120 |
| Popis: | Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transform mid-infrared (FT-MIR) transmission spectroscopy (400–4000 cm−1). The spectral data were classified according to their tannin source, skin or seed, and tannin concentration by means of discriminant analysis (DA) and soft independent modeling of class analogy (SIMCA) to obtain a probabilistic classification. Wines were also classified sensorially by a trained panel and compared with FT-MIR. SIMCA models gave the most accurate classification (over 97%) and prediction (over 60%) among the wine samples. The prediction was increased (over 73%) using the leave-one-out cross-validation technique. Sensory classification of the wines was less accurate than that obtained with FT-MIR and SIMCA. Overall, these results show the potential of FT-MIR spectroscopy, in combination with adequate statistical tools, to discriminate wines with different tannin levels. |
| Databáze: | OpenAIRE |
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