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Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics
journal contribution
posted on 2018-11-05, 00:00 authored by AL Fudge, KL Wilkinson, R Ristic, Daniel CozzolinoDaniel CozzolinoIn 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
60Issue
1Start Page
52End Page
59Number of Pages
8eISSN
1520-5118ISSN
0021-8561Publisher
American Chemical Society, USAPublisher DOI
Full Text URL
Peer Reviewed
- Yes
Open Access
- No
External Author Affiliations
University of AdelaideEra Eligible
- Yes