File(s) not publicly available

Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics

journal contribution
posted on 05.11.2018, 00:00 by AL Fudge, KL Wilkinson, R Ristic, Daniel CozzolinoDaniel Cozzolino
In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed by MIR spectroscopy and chemometrics. The concentrations of guaiacol and 4-methylguaiacol were also determined using gas chromatography–mass spectrometry (GC-MS), as markers of smoke taint. LDA models correctly classified 61% of control wines and 70% of smoke-affected wines. Classification rates were found to be influenced by the extent of smoke taint (based on GC-MS and informal sensory assessment), as well as qualitative differences in wine composition due to grape variety and oak maturation. Overall, the potential application of MIR spectroscopy combined with chemometrics as a rapid analytical technique for screening smoke-affected wines was demonstrated.

History

Volume

60

Issue

1

Start Page

52

End Page

59

Number of Pages

8

eISSN

1520-5118

ISSN

0021-8561

Publisher

American Chemical Society, USA

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

University of Adelaide

Era Eligible

Yes

Journal

Journal of Agricultural and Food Chemistry