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Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine

journal contribution
posted on 08.08.2018, 00:00 by Daniel CozzolinoDaniel Cozzolino, W Cynkar, N Shah, P Smith
A simple and fast method was developed for simultaneously determining ethanol, specific gravity (SG), volatile acidity (VA), glucose plus fructose (G. +. F), pH and titratable acidity (TA) in commercial Australian red and white wine samples using mid-infrared (MIR) spectroscopy and attenuated total reflectance (ATR). Wine samples (n = 130) were analysed using an MIR instrument equipped with a single bounce ATR cell. Results from this study demonstrated the capability of ATR-MIR coupled with partial least squares (PLS) regression to measure compositional parameters in wine. The standard errors of prediction (SEP) obtained were of 0.11 (%) for ethanol, 0.0007 for SG, 0.10 for pH, 0.53. g/L for TA, 1.35. g/L for G. +. F, and 0.12. g/L for VA. Both the sample preparation time of analysis and volume of sample required were considerably reduced compared to the transmission MIR measurements currently used by the wine industry. © 2010 Elsevier Ltd.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

44

Issue

1

Start Page

181

End Page

186

Number of Pages

6

ISSN

0963-9969

Publisher

Pergamon Press

Peer Reviewed

Yes

Open Access

No

Acceptance Date

24/10/2010

External Author Affiliations

Australian Wine Research Institute

Era Eligible

Yes

Journal

Food Research International

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