Please use this identifier to cite or link to this item:
Scopus Web of Science® Altmetric
Type: Journal article
Title: Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy
Author: Ristic, R.
Cozzolino, D.
Jeffery, D.
Gambetta, J.
Bastian, S.
Citation: American Journal of Enology and Viticulture, 2016; 67(4):460-465
Publisher: American Society for Enology and Viticulture
Issue Date: 2016
ISSN: 0002-9254
Statement of
Renata Ristic, Daniel Cozzolino, David W. Jeffery, Joanna M. Gambetta, Susan E. P. Bastian
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.
Keywords: Anthocyanins; chemical composition; phenolics; quality; SO2-resistant pigments
Rights: © 2016 by the American Society for Enology and Viticulture. All rights reserved.
RMID: 0030056743
DOI: 10.5344/ajev.2016.16030
Appears in Collections:Agriculture, Food and Wine publications

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.