Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy

Ristic, R, Cozzolino, D, Jeffery, D, Gambetta, J and Bastian, S 2016, 'Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy', American Journal of Enology and Viticulture, vol. 67, no. 4, pp. 460-465.


Document type: Journal Article
Collection: Journal Articles

Title Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy
Author(s) Ristic, R
Cozzolino, D
Jeffery, D
Gambetta, J
Bastian, S
Year 2016
Journal name American Journal of Enology and Viticulture
Volume number 67
Issue number 4
Start page 460
End page 465
Total pages 6
Publisher American Society for Enology and Viticulture
Abstract Phenolic compounds play a critical role in determining red wine color, taste, flavor, and mouthfeel sensory attributes. Additionally, they contribute to wine aging and provide wine stability. This study evaluated the use of an attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy to measure phenolic compounds in Shiraz wine samples of different quality levels obtained from 24 Australian wine geographical indications. Partial least squares (PLS) regression using the second derivative of the whole MIR spectrum produced the coefficient of determination (R2) in calibration and standard error in cross-validation (SECV) for different attributes. In particular, SO2-resistant pigments had R2= 0.58 (SECV=0.58 au), total anthocyanins had R2= 0.61 (SECV=32 mg/L), wine color density had R2= 0.51 (SECV=0.56 au), and total phenolics had R2= 0.60 (SECV=5.7 au). These results demonstrated the potential use of ATR-MIR spectroscopy with PLS regression as a rapid method to measure important parameters related to red wine phenolic composition and wine quality.
Subject Food Sciences not elsewhere classified
Keyword(s) Anthocyanins
Chemical composition
Phenolics
Quality
SO -resistant pigments 2
DOI - identifier 10.5344/ajev.2016.16030
Copyright notice © 2016 by the American Society for Enology and Viticulture
ISSN 0002-9254
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