Journal
FOOD CHEMISTRY
Volume 129, Issue 2, Pages 693-699Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.05.008
Keywords
Amarone wine; NMR; PCA; PLS-DA
Ask authors/readers for more resources
The metabolic characterisation of food and beverages nowadays has been largely employed in combination with multivariate data analysis. In this work, the valuable Amarone Passito dry red wine produced in Verona area (Italy) was investigated in order to find a possible correlation between metabolic content and vintage/ageing process. A total number of 46 wine samples from 11 different winemakers, three different vintages and ageing process were investigated without sample preparation. H-1 NMR spectra were analysed in combination with principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA) protocols to investigate vintage and ageing effects on samples differentiation based on the metabolic content. The results indicated amino acids, sugars, and aromatic compounds the most relevant discriminant variables for Amarone wine samples. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available