Classification of Sparkling Wine Style and Quality by MIR Spectroscopy

Molecules

Julie Culbert¹  Daniel Cozzolino¹  Renata Ristic¹  Kerry Wilkinson¹  Susan E. Ebeler² 

[1] School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia;

关键词: sparkling wine;    mid-infrared spectroscopy;    principal component analysis;   

DOI  :  10.3390/molecules20058341

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.