Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine

Cozzolino, D, Cynkar, W, Shah, N and Smith, P 2011, 'Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine', Food Research International, vol. 44, no. 1, pp. 181-186.


Document type: Journal Article
Collection: Journal Articles

Title Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine
Author(s) Cozzolino, D
Cynkar, W
Shah, N
Smith, P
Year 2011
Journal name Food Research International
Volume number 44
Issue number 1
Start page 181
End page 186
Total pages 6
Publisher Pergamon Press
Abstract A simple and fast method was developed for simultaneously determining ethanol, specific gravity (SG), volatile acidity (VA), glucose plus fructose (G. +. F), pH and titratable acidity (TA) in commercial Australian red and white wine samples using mid-infrared (MIR) spectroscopy and attenuated total reflectance (ATR). Wine samples (n = 130) were analysed using an MIR instrument equipped with a single bounce ATR cell. Results from this study demonstrated the capability of ATR-MIR coupled with partial least squares (PLS) regression to measure compositional parameters in wine. The standard errors of prediction (SEP) obtained were of 0.11 (%) for ethanol, 0.0007 for SG, 0.10 for pH, 0.53. g/L for TA, 1.35. g/L for G. +. F, and 0.12. g/L for VA. Both the sample preparation time of analysis and volume of sample required were considerably reduced compared to the transmission MIR measurements currently used by the wine industry.
Subject Food Sciences not elsewhere classified
Keyword(s) Attenuated total reflectance
Composition
Mid-infrared
Wine
DOI - identifier 10.1016/j.foodres.2010.10.043
Copyright notice © 2010 Elsevier
ISSN 0963-9969
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