Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/91698
Citations
Scopus Web of Science® Altmetric
?
?
Type: Journal article
Title: Classification of sparkling wine style and quality by MIR spectroscopy
Author: Culbert, J.
Cozzolino, D.
Ristic, R.
Wilkinson, K.
Citation: Molecules, 2015; 20(5):8341-8356
Publisher: MDPI AG
Issue Date: 2015
ISSN: 1431-5157
1420-3049
Statement of
Responsibility: 
Julie Culbert, Daniel Cozzolino, Renata Ristic, and Kerry Wilkinson
Abstract: In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the classification of sparkling wine style and quality. Australian sparkling wines (n = 139) comprising a range of styles (i.e., white, rosé, red, Prosecco and Moscato) were analyzed by ATR-MIR spectroscopy combined with multivariate data analysis. The MIR spectra of 50 sparkling white wines, produced according to four different production methods (i.e., Carbonation, Charmat, Transfer and Methodé Traditionelle) were also evaluated against: (i) quality ratings determined by an expert panel; and (ii) sensory attributes rated by a trained sensory panel. Wine pH, titratable acidity (TA), residual sugar (RS), alcohol and total phenolic content were also determined. The sparkling wine styles were separated on the PCA score plot based on their MIR spectral data; while the sparkling white wines showed separation based on production method, which strongly influenced the style and sensory properties of wine (i.e., the intensity of fruit versus yeast-derived characters). PLS calibrations of 0.73, 0.77, 0.82 and 0.86 were obtained for sweetness, tropical fruit, confectionary and toasty characters (on the palate), respectively.
Keywords: sparkling wine; mid-infrared spectroscopy; principal component analysis
Rights: © 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
RMID: 0030029660
DOI: 10.3390/molecules20058341
Appears in Collections:Agriculture, Food and Wine publications

Files in This Item:
File Description SizeFormat 
hdl_91698.pdfPublished version958.57 kBAdobe PDFView/Open


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