期刊
TALANTA
卷 63, 期 2, 页码 377-382出版社
ELSEVIER
DOI: 10.1016/j.talanta.2003.11.015
关键词
cava; champagne; metal content; atomic spectrometry; chemometrics
The metal content of a number of sparkling wines was determined by atomic spectrometry techniques. Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, P, Sr and Zn by using inductively coupled plasma atomic emission spectrometry (ICP-AES); Cd, Ni and Pb by graphite furnace atomic absorption spectrometry (GFAAS) and As from hydride generation AAS (HGAAS). Two kinds of sparkling wines were studied with D.O. trademark: cava and champagne. 18 samples of brut cava and 17 samples of brut champagne of different brands were analyzed following the procedure described in the paper. By using the metal concentrations as chemical descriptors the two classes of samples (cava and champagne) are perfectly discriminated, when applying pattern supervised learning recognition techniques Such as linear discriminant analysis (LDA) and soft independent modeling of class analogie (SIMCA). The number of false positives and negatives were zero, which indicates a remarkable authentication power of the descriptors used. (C) 2003 Elsevier B.V. All rights reserved.
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