FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

被引：23

作者：

Ferreiro-Gonzalez, Marta ^{[1
]}

Ruiz-Rodriguez, Ana ^{[1
]}

Barbero, Gerardo F. ^{[1
]}

Ayuso, Jesus ^{[2
]}

Alvarez, Jose A. ^{[2
]}

Palma, Miguel ^{[1
]}

Barroso, Carmelo G. ^{[1
]}

机构：

[1] Univ Cadiz, Dept Analyt Chem, Fac Sci, Agrifood Campus Int Excellence CeiA3,IVAGRO, POB 40, Cadiz 11510, Spain

[2] Univ Cadiz, Inst Biomol INBIO, Dept Phys Chem, Fac Sci, POB 40, Cadiz 11510, Spain

来源：

FOOD CHEMISTRY | 2019年 / 277卷

关键词：

Sherry wines; Ageing process; FT-IR spectroscopy; Vis spectroscopy; Multivariate analysis; Partial least squares; VOLATILE COMPOUNDS; SHERRY WINES; PROFILES; PRODUCTS; OIL;

D O I：

10.1016/j.foodchem.2018.10.087

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

During the ageing period, diverse physicochemical changes occur affecting the quality of the final product. For this reason, it is important to study and optimize this step. Fourier transform infrared (FT-IR) and UV-visible (UV-Vis) spectroscopic techniques combined with multivariate analysis were used to obtain regression models to correlate both spectroscopic data and chromatic parameters with the ageing level of high quality Sherry wines. Three spectral ranges were obtained that contain the highest variance: two different fingerprint ranges in FT-IR (1100-2000 cm(-1) and 2300-2999 cm(-1)) and one range in the visible region (380-450 nm). The regression model has enabled full differentiation between the seven levels of ageing in the wine explored. A good linear regression fit (R-2 above 0.95) was obtained regardless of the ranges used. The results demonstrate that both spectroscopic techniques can be used to optimize the ageing process in a simple and fast way.

引用

页码：6 / 11

页数：6

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