期刊
FOOD CHEMISTRY
卷 277, 期 -, 页码 6-11出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.087
关键词
Sherry wines; Ageing process; FT-IR spectroscopy; Vis spectroscopy; Multivariate analysis; Partial least squares
资金
- University of Cadiz
- V. la Andaluza [OT2017/032]
During the ageing period, diverse physicochemical changes occur affecting the quality of the final product. For this reason, it is important to study and optimize this step. Fourier transform infrared (FT-IR) and UV-visible (UV-Vis) spectroscopic techniques combined with multivariate analysis were used to obtain regression models to correlate both spectroscopic data and chromatic parameters with the ageing level of high quality Sherry wines. Three spectral ranges were obtained that contain the highest variance: two different fingerprint ranges in FT-IR (1100-2000 cm(-1) and 2300-2999 cm(-1)) and one range in the visible region (380-450 nm). The regression model has enabled full differentiation between the seven levels of ageing in the wine explored. A good linear regression fit (R-2 above 0.95) was obtained regardless of the ranges used. The results demonstrate that both spectroscopic techniques can be used to optimize the ageing process in a simple and fast way.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据