期刊
SENSORS
卷 22, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/s22062132
关键词
sparkling wine; biogenic amines; elemental composition; wine quality; winemaking practices; principal component analysis; data fusion approach
资金
- Agencia Estatal de Investigacion of the Spanish Ministry of Science and Innovation [PID2020-114401RB-C22]
In this study, samples from various stages of sparkling wine production were analyzed using fluorescence detection and inductively coupled plasma techniques to extract information on winemaking practices, product quality, and grape varieties. The results showed that combining data of different natures can lead to more comprehensive models.
Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.
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