Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis

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dc.contributor.authorFernandez, Katherina
dc.contributor.authorLabarca, Ximena
dc.contributor.authorBordeu, Edmundo
dc.contributor.authorGuesalaga, Andres
dc.contributor.authorAgosin, Eduardo
dc.date.accessioned2024-01-10T13:47:01Z
dc.date.available2024-01-10T13:47:01Z
dc.date.issued2007
dc.description.abstractWine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transform mid-infrared (FT-MIR) transmission spectroscopy (400-4000 cm(-1)). The spectral data were classified according to their tannin source, skin or seed, and tannin concentration by means of discriminant analysis (DA) and soft independent modeling of class analogy (SIMCA) to obtain a probabilistic classification. Wines were also classified sensorially by a trained panel and compared with FT-MIR. SIMCA models gave the most accurate classification (over 97%) and prediction (over 60%) among the wine samples. The prediction was increased (over 73%) using the leave-one-out cross-validation technique. Sensory classification of the wines was less accurate than that obtained with FT-MIR and SINICA. Overall, these results show the potential of FT-MIR spectroscopy, in combination with adequate statistical tools, to discriminate wines with different tannin levels.
dc.fechaingreso.objetodigital2024-05-03
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1366/000370207782597120
dc.identifier.issn0003-7028
dc.identifier.pubmedidMEDLINE:18028694
dc.identifier.urihttps://doi.org/10.1366/000370207782597120
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79225
dc.identifier.wosidWOS:000250887900006
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucAgronomía e Ing. Forestal;Bordeu E;S/I;99414
dc.information.autorucIngeniería;Guesalaga A;S/I;63871
dc.issue.numero11
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final1167
dc.pagina.inicio1163
dc.publisherSOC APPLIED SPECTROSCOPY
dc.revistaAPPLIED SPECTROSCOPY
dc.rightsregistro bibliográfico
dc.subjectwines
dc.subjecttannins
dc.subjectsoft independent modeling of class
dc.subjectanalogy
dc.subjectSIMCA
dc.subjectdiscriminant analysis
dc.subjectDA
dc.subjectfourier transform midinfrared spectroscopy
dc.subjectFT-MIR spectroscopy
dc.subjectINFRARED-SPECTROSCOPY
dc.subjectRED WINES
dc.subjectMULTIVARIATE-ANALYSIS
dc.subjectPATTERN-RECOGNITION
dc.subjectLEAST-SQUARES
dc.subjectCHEMOMETRICS
dc.subjectDIFFERENTIATION
dc.subjectDISCRIMINATION
dc.subjectCOMPONENTS
dc.subjectORIGIN
dc.subject.ods02 Zero Hunger
dc.subject.odspa02 Hambre cero
dc.titleComparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis
dc.typeartículo
dc.volumen61
sipa.codpersvinculados99630
sipa.codpersvinculados99414
sipa.codpersvinculados63871
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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