Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry

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dc.contributor.authorFernandez, Katherina
dc.contributor.authorAgosin, Eduardo
dc.date.accessioned2024-01-10T14:21:30Z
dc.date.available2024-01-10T14:21:30Z
dc.date.issued2007
dc.description.abstractTannin content and composition are critical quality components of red wines. No spectroscopic method assessing these phenols in wine has been described so far. We report here a new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins. Calibration models were developed using protein precipitation and phloroglucinolysis as analytical reference methods. After spectra preprocessing, six different predictive partial least-squares (PLS) models were evaluated, including the use of interval selection procedures such as iPLS and CSMWPLS. PLS regression with full-range (650-4000 cm(-1)), second derivative of the spectra and phloroglucinolysis as the reference method gave the most accurate determination for tannin concentration (RMSEC = 2.6%, RMSEP = 9.4%, r = 0.995). The prediction of the mean degree of polymerization (mDP) of the tannins also gave a reasonable prediction (RMSEC = 6.7%, RMSEP = 10.3%, r = 0.958). These results represent the first step in the development of a spectroscopic methodology for the quantification of several phenolic compounds that are critical for wine quality.
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf071193d
dc.identifier.issn0021-8561
dc.identifier.pubmedidMEDLINE:17696445
dc.identifier.urihttps://doi.org/10.1021/jf071193d
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79685
dc.identifier.wosidWOS:000249150900012
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.issue.numero18
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final7300
dc.pagina.inicio7294
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectFT-MIR
dc.subjectPLS
dc.subjecttannins
dc.subjectred wine
dc.subjectSPE
dc.subjectcarmenere
dc.subjectPARTIAL LEAST-SQUARES
dc.subjectNEAR-INFRARED SPECTROSCOPY
dc.subjectGEOGRAPHICAL ORIGIN
dc.subjectFTIR SPECTROSCOPY
dc.subjectQUANTIFICATION
dc.subjectDISCRIMINATION
dc.subjectFERMENTATION
dc.subjectCHEMOMETRICS
dc.subjectREGRESSION
dc.subjectSELECTION
dc.subject.ods02 Zero Hunger
dc.subject.odspa02 Hambre cero
dc.titleQuantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry
dc.typeartículo
dc.volumen55
sipa.codpersvinculados99630
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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