1
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Mori S, Hall CR, Bradley SJ, Smith TA. Multidimensional fluorescence spectroscopy of wine using synchronous excitation/emission matrices and time-resolved fluorescence interferometric detection. Methods Appl Fluoresc 2024; 12:045001. [PMID: 39019074 DOI: 10.1088/2050-6120/ad64a9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Accepted: 07/17/2024] [Indexed: 07/19/2024]
Abstract
Wines are complex mixtures of chemical compounds with broad and overlapping absorption and emission spectral features in the UV and visible spectral regions, making them challenging to study with conventional optical spectroscopic techniques. Multidimensional fluorescence spectroscopies correlate fluorescence spectra with other degrees of freedom, and have proven useful for studying complex molecular systems, offering a pathway for the analysis of wines utilising their inherent fluorescence. Here we employ steady-state excitation-emission matrix (EEM) and time-resolved fluorescence spectral measurements to investigate representative commercial white and red wine samples and a fluorescent 'model' wine base. Combining these multidimensional measurement methods provides information on the emission characteristics of the components that wines contain. This investigation illustrates the potential for multidimensional fluorescence techniques as diagnostic tools for the wine industry.
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Affiliation(s)
- Sakuya Mori
- School of Chemistry, University of Melbourne, 3010, Victoria, Australia
- ARC Centre of Excellence in Exciton Science, University of Melbourne, 3010, Victoria, Australia
| | - Christopher R Hall
- School of Chemistry, University of Melbourne, 3010, Victoria, Australia
- ARC Centre of Excellence in Exciton Science, University of Melbourne, 3010, Victoria, Australia
| | - Siobhan J Bradley
- School of Chemistry, University of Melbourne, 3010, Victoria, Australia
- ARC Centre of Excellence in Exciton Science, University of Melbourne, 3010, Victoria, Australia
| | - Trevor A Smith
- School of Chemistry, University of Melbourne, 3010, Victoria, Australia
- ARC Centre of Excellence in Exciton Science, University of Melbourne, 3010, Victoria, Australia
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2
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Du M, Chen W, Qian C, Chen Z, Chen GL, Yu HQ. Using Rayleigh Scattering to Correct the Inner Filter Effect of the Fluorescence Excitation-Emission Matrix. Anal Chem 2023; 95:12273-12283. [PMID: 37556363 DOI: 10.1021/acs.analchem.3c01093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/11/2023]
Abstract
Excitation-emission matrix (EEM) spectroscopy has been proven to be an effective tool for offline fluorescence analysis. However, the pretreatment of EEM data requires an additional ultraviolet-visible (UV-vis) absorption spectrum for inner filter effect (IFE) correction. This complicates the instrument structure and increases the test flow, thus hindering the practical application of EEM in environmental online monitoring. In this work, Rayleigh scattering in EEM, which is often masked, is leveraged to address this challenge as Rayleigh scattering light itself passes through the sample and experiences absorption. We establish a translation-corrected estimation by the Rayleigh scattering (TCERS) method to estimate absorbance, not only enabling the IFE self-correction of EEM but also providing orthogonal spectroscopy information. TCERS is hierarchically tested in real solutions, simulated turbid liquids, and various natural water samples. Results indicate that the predicted UV-vis absorption spectra have a cosine similarity of over 0.95 with the actual spectra. When using the predicted spectra to correct the IFE of EEM, only about 0.005/1.440 bits of information entropy are lost and the absolute errors in EEM are negligible. The proposed method has the potential to streamline the design of fluorescence spectrometers, making it possible to miniaturize, optimize, and popularize these instruments for various practical applications such as environmental monitoring.
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Affiliation(s)
- Meng Du
- Chinese Academy of Sciences Key Laboratory of Urban Pollutant Conversion, Department of Environmental Science and Engineering, University of Science and Technology of China, Hefei 230026, China
| | - Wei Chen
- School of Metallurgy and Environment, Central South University, Changsha 410083, China
| | - Chen Qian
- Chinese Academy of Sciences Key Laboratory of Urban Pollutant Conversion, Department of Environmental Science and Engineering, University of Science and Technology of China, Hefei 230026, China
| | - Zhuo Chen
- Chinese Academy of Sciences Key Laboratory of Urban Pollutant Conversion, Department of Environmental Science and Engineering, University of Science and Technology of China, Hefei 230026, China
| | - Guan-Lin Chen
- Chinese Academy of Sciences Key Laboratory of Urban Pollutant Conversion, Department of Environmental Science and Engineering, University of Science and Technology of China, Hefei 230026, China
| | - Han-Qing Yu
- Chinese Academy of Sciences Key Laboratory of Urban Pollutant Conversion, Department of Environmental Science and Engineering, University of Science and Technology of China, Hefei 230026, China
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3
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Lv Y, Wang JN, Jiang Y, Ma XM, Ma FL, Ma XL, Zhang Y, Tang LH, Wang WX, Ma GM, Yu YJ. Identification of Oak-Barrel and Stainless Steel Tanks with Oak Chips Aged Wines in Ningxia Based on Three-Dimensional Fluorescence Spectroscopy Combined with Chemometrics. Molecules 2023; 28:molecules28093688. [PMID: 37175098 PMCID: PMC10180402 DOI: 10.3390/molecules28093688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/12/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry. In this study, a classification strategy based on three-dimensional fluorescence spectroscopy combined with chemometrics was proposed for oak-barrel and stainless steel tanks with oak chips aged wines. Principal component analysis (PCA), partial least squares analysis (PLS-DA), and Fisher discriminant analysis (FDA) were used to distinguish and evaluate the data matrix of the three-dimensional fluorescence spectra of wines. The results showed that FDA was superior to PCA and PLS-DA in classifying oak-barrel and stainless steel tanks with oak chips aged wines. As a general conclusion, three-dimensional fluorescence spectroscopy can provide valuable fingerprint information for the identification of oak-barrel and stainless steel tanks with oak chips aged wines, while the study will provide some theoretical references and standards for the quality control and quality assessment of oak-barrel aged wines.
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Affiliation(s)
- Yi Lv
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Jia-Nan Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yuan Jiang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Xue-Mei Ma
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Feng-Lian Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Xing-Ling Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yao Zhang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Li-Hua Tang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Wen-Xin Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Gui-Mei Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yong-Jie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
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4
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Clarke S, Bosman G, du Toit W, Aleixandre‐Tudo JL. White wine phenolics: current methods of analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7-25. [PMID: 35821577 PMCID: PMC9796155 DOI: 10.1002/jsfa.12120] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/07/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and electrochemical methods are reported. The interest of research in this area combined with the advances in technology aimed at the winemaking industry are promoting the establishment of novel approaches for identifying, quantifying, and classifying phenolic compounds in white wine. This review article provides an overview of the current research into white wine phenolics through a critical discussion of the analytical methods employed. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sarah Clarke
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Gurthwin Bosman
- Department of PhysicsStellenbosch UniversityStellenboschSouth Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Jose Luis Aleixandre‐Tudo
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
- Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Departamento de Tecnología de AlimentosUniversidad Politécnica de ValenciaValenciaSpain
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5
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Wang X, Capone DL, Roland A, Jeffery DW. Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine. Food Chem 2022; 400:134051. [DOI: 10.1016/j.foodchem.2022.134051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/16/2022] [Accepted: 08/26/2022] [Indexed: 11/15/2022]
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6
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Tanioka M, Ebihana T, Uraguchi M, Shoji H, Nakamura Y, Ueda R, Ogura S, Wakiya Y, Obata T, Ida T, Horigome J, Kamino S. Visualization of the photodegradation of a therapeutic drug by chemometric-assisted fluorescence spectroscopy. RSC Adv 2022; 12:20714-20720. [PMID: 35919137 PMCID: PMC9295133 DOI: 10.1039/d2ra03534k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 07/09/2022] [Indexed: 11/21/2022] Open
Abstract
The fluorescence spectral fingerprint, also known as the excitation-emission matrix (EEM), is used to assess and visualize therapeutic drug photodegradation in combination with chemometrics. Examination of EEM-parallel factor analysis (PARAFAC) data showed that an individual component was easily separated from a mixture of photogenerated products of a heterocyclic pharmacophore, in this case, phenothiazine drugs (PTZs). Detailed investigations of both structure-EEM relationships and kinetics revealed that the components extracted from EEM-PARAFAC could be quantitatively attributed to such photogenerated products as phenothiazine sulfoxide and carbazole derivatives. EEM in combination with principal component analysis (PCA) could be used as a mapping tool to visualize information of the photodegradation process of PTZs. We also assessed the photostability of various types of PTZs containing side chains by using validated EEM-PARAFAC methodology.
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Affiliation(s)
- Masaru Tanioka
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Tsugumi Ebihana
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Manae Uraguchi
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Haruka Shoji
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Yuka Nakamura
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Rina Ueda
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Shota Ogura
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Yoshifumi Wakiya
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Tohru Obata
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
| | - Takahiro Ida
- Sony Group Corporation 1-7-1 Konan Minato-ku Tokyo 108-0075 Japan
| | - Jun Horigome
- Hitachi High-Tech Science Co., Ltd Hitachinaka-shi Ibaraki 312-0052 Japan
| | - Shinichiro Kamino
- School of Pharmaceutical Sciences, Aichi Gakuin University 1-100 Kusumoto-cho, Chikusa-ku Nagoya 464-8650 Japan
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7
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Schober D, Gilmore A, Chen L, Zincker J, Gonzalez A. Determination of Cabernet Sauvignon wine quality parameters in Chile by Absorbance-Transmission and fluorescence Excitation Emission Matrix (A-TEEM) spectroscopy. Food Chem 2022; 392:133101. [PMID: 35640427 DOI: 10.1016/j.foodchem.2022.133101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 11/19/2022]
Abstract
A-TEEM spectroscopy is presented as a novel rapid quantitative analysis method for 44 individual phenolic and basic wine chemistry compounds. To date no practical and combined analysis method for these recognized quality parameters important to the wine industry exists. The method was implemented in a Lambert-Beer linear concentration range to facilitate traceable absorbance and fluorescence spectral signatures. Both components were comparatively analyzed as single- and combined multi-block variable sets, and regressed against HPLC-DAD, UV-vis spectroscopy and other analytical reference data, using the Extreme Gradient Boost Regression (XGBR) and Partial Least Squares Regression (PLSR) algorithms. The approach was applied on 126 wines, and subsequently validated by a random split of 13% of the set and an additional independent set of 16 wines. XGBR with multi-block data organization systematically yielded the highest prediction accuracy and precision with respective overall valid fits indicated by mean R2 and relative bias of 0.94 ± 0.04 and 4.1 ± 1.8%.
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Affiliation(s)
- Doreen Schober
- Center for Research and Innovation, Viña Concha y Toro, Ruta k-650 km 10, Pencahue, Chile; Emiliana Organic Vineyards, Nueva Tajamar 481, Las Condes, Santiago, Chile
| | - Adam Gilmore
- HORIBA Instruments Inc., 20 Knightsbridge Rd., Piscataway, NJ 08854, USA
| | - Linxi Chen
- HORIBA Instruments Inc., 20 Knightsbridge Rd., Piscataway, NJ 08854, USA
| | - Jorge Zincker
- Center for Research and Innovation, Viña Concha y Toro, Ruta k-650 km 10, Pencahue, Chile
| | - Alvaro Gonzalez
- Center for Research and Innovation, Viña Concha y Toro, Ruta k-650 km 10, Pencahue, Chile.
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8
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Pacheco M, Winckler P, Marin A, Perrier-Cornet JM, Coelho C. Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines - The case study of malolactic fermentation. Food Chem 2022; 370:131370. [PMID: 34662797 DOI: 10.1016/j.foodchem.2021.131370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/04/2021] [Accepted: 10/06/2021] [Indexed: 01/09/2023]
Abstract
In this study, stationary and time-resolvedfluorescence signatures, were statistically and chemometrically analyzed among three typologies of Chardonnay wines (A, B and C) with the objectives to evaluate their sensitivity to acidic and polyphenolic changes. For that purpose, a dataset was built using Excitation Emission Matrices of fluorescence (N = 103) decomposed by a Parallel Factor Analysis (PARAFAC), andfluorescence decays (N = 22), mathematically fitted, using the conventional exponential modeling and the phasor plot representation. Wine PARAFAC component C4 coupledwith its phasor plot g and s values enable the description of malolactic fermentation (MLF) occurrence in Chardonnay wines. Such proxies reflect wine concentration modifications in total acidity, malic/lactic and phenol acids.Lower g values among fresh MLF + wines compared to MLF- wines are explained by a quenching effect on wine fluorophores by both organic and phenolic acids.The combination of multispectral fluorescence parametersopens a novel routinely implementable methodology to diagnose fermentative processes.
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Affiliation(s)
- Maxime Pacheco
- UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France
| | - Pascale Winckler
- UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France; Dimacell Imaging Facility, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France
| | - Ambroise Marin
- UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France; Dimacell Imaging Facility, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France
| | - Jean-Marie Perrier-Cornet
- UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France; Dimacell Imaging Facility, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France
| | - Christian Coelho
- UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon, Université de Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France; Université Clermont Auvergne, INRAE, Vetagro Sup campus agronomique de Lempdes, UMR F, F-15000 Aurillac, France.
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9
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Direct quantification of red wine phenolics using fluorescence spectroscopy with chemometrics. Talanta 2022; 236:122857. [PMID: 34635241 DOI: 10.1016/j.talanta.2021.122857] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/03/2021] [Accepted: 09/05/2021] [Indexed: 12/19/2022]
Abstract
Phenolic compounds are secondary metabolites known to play crucial roles in important chemical reactions impacting the mouthfeel, colour and ageing potential of red wine. Their complexity has resulted in a number of advanced analytical methods, which often prevent routine phenolic analysis in winemaking. Fluorescence spectroscopy could be an alternative to current spectrophotometric techniques and its combination with chemometrics was investigated for its suitability in directly quantifying phenolic content of unaltered red wine and fermenting samples. Front-face fluorescence was optimised and used to build predictive models for total phenols, total condensed tannins, total anthocyanins, colour density and polymeric pigments. Machine learning algorithms were used for model development. The most successful models were built for total phenols, total condensed tannins and total anthocyanins with coefficient of determination (R2cal) and RMSECV of 0.81, 0.89, 0.80 and 5.71, 104.03 mg/L, 60.67 mg/L, respectively. The validation results showed R2val values of 0.77, 0.8 and 0.77, and RMSEP values of 7.6, 172.37 mg/L and 76.57 mg/L, respectively. A novel approach for the classification of South African red wine cultivars based on unique fluorescent fingerprints was also successful with an overall cross validation score of 0.8. The best classification ability (validation score = 0.93) was shown for the data set containing only fermenting wines for the most widely represented cultivars (>20 samples). This approach may provide a useful tool for authentication and quality control by regulatory bodies.
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10
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Ranaweera RKR, Capone DL, Bastian SEP, Cozzolino D, Jeffery DW. A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics. Molecules 2021; 26:molecules26144334. [PMID: 34299609 PMCID: PMC8307441 DOI: 10.3390/molecules26144334] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/12/2021] [Accepted: 07/14/2021] [Indexed: 11/25/2022] Open
Abstract
In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, research into spectroscopic methods is thriving as they offer a powerful tool for rapid wine authentication. In particular, spectroscopic techniques have been identified as a user-friendly and economical alternative to traditional analyses involving more complex instrumentation that may not readily be deployable in an industry setting. Chemometrics plays an indispensable role in the interpretation and modelling of spectral data and is frequently used in conjunction with spectroscopy for sample classification. Considering the variety of available techniques under the banner of spectroscopy, this review aims to provide an update on the most popular spectroscopic approaches and chemometric data analysis procedures that are applicable to wine authentication.
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Affiliation(s)
- Ranaweera K. R. Ranaweera
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
| | - Dimitra L. Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Susan E. P. Bastian
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Daniel Cozzolino
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Hartley Teakle Building, Brisbane, QLD 4072, Australia;
| | - David W. Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (R.K.R.R.); (D.L.C.); (S.E.P.B.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
- Correspondence: ; Tel.: +61-8-8313-6649
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11
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Ranaweera RKR, Gilmore AM, Capone DL, Bastian SEP, Jeffery DW. Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine. Food Chem 2021; 361:130149. [PMID: 34082385 DOI: 10.1016/j.foodchem.2021.130149] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/21/2021] [Accepted: 05/15/2021] [Indexed: 12/13/2022]
Abstract
Fluorescence spectroscopy is rapid, straightforward, selective, and sensitive, and can provide the molecular fingerprint of a sample based on the presence of various fluorophores. In conjunction with chemometrics, fluorescence techniques have been applied to the analysis and classification of an array of products of agricultural origin. Recognising that fluorescence spectroscopy offered a promising method for wine authentication, this study investigated the unique use of an absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) technique for classification of red wines with respect to variety and geographical origin. Multi-block data analysis of A-TEEM data with extreme gradient boosting discriminant analysis yielded an unrivalled 100% and 99.7% correct class assignment for variety and region of origin, respectively. Prediction of phenolic compound concentrations with A-TEEM based on multivariate calibration models using HPLC reference data was also highly effective, and overall, the A-TEEM technique was shown to be a powerful tool for wine classification and analysis.
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Affiliation(s)
- Ranaweera K R Ranaweera
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Adam M Gilmore
- HORIBA Instruments Inc., 20 Knightsbridge Rd., Piscataway, NJ 08854, United States
| | - Dimitra L Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Susan E P Bastian
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia.
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12
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Cancilla JC, Izquierdo M, Semenikhina A, González-Flores E, Lastra-Mejías M, Torrecilla JS. Exposing adulteration of Muscatel wines and assessing its distribution chain with fluorescence via intelligent and chaotic networks. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Ranaweera RKR, Gilmore AM, Capone DL, Bastian SEP, Jeffery DW. Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling. Food Chem 2020; 335:127592. [PMID: 32750629 DOI: 10.1016/j.foodchem.2020.127592] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/13/2020] [Accepted: 07/13/2020] [Indexed: 01/04/2023]
Abstract
With the increased risk of wine fraud, a rapid and simple method for wine authentication has become a necessity for the global wine industry. The use of fluorescence data from an absorbance and transmission excitation-emission matrix (A-TEEM) technique for discrimination of wines according to geographical origin was investigated in comparison to inductively coupled plasma-mass spectrometry (ICP-MS). The two approaches were applied to commercial Cabernet Sauvignon wines from vintage 2015 originating from three wine regions of Australia, along with Bordeaux, France. Extreme gradient boosting discriminant analysis (XGBDA) was examined among other multivariate algorithms for classification of wines. Models were cross-validated and performance was described in terms of sensitivity, specificity, and accuracy. XGBDA classification afforded 100% correct class assignment for all tested regions using the EEM of each sample, and overall 97.7% for ICP-MS. The novel combination of A-TEEM and XGBDA was found to have great potential for accurate authentication of wines.
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Affiliation(s)
- Ranaweera K R Ranaweera
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Adam M Gilmore
- HORIBA Instruments Inc., 20 Knightsbridge Rd., Piscataway, NJ 08854, United States
| | - Dimitra L Capone
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Susan E P Bastian
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia.
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14
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Ferrer-Gallego R, Rodríguez-Pulido FJ, Toci AT, García-Estevez I. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1752231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Francisco J. Rodríguez-Pulido
- Food Colour & Quality Laboratory, Department Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Aline T. Toci
- Environmental and Food Interdisciplinary Studies Laboratory, Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil
| | - Ignacio García-Estevez
- Grupo de Investigación en Polifenoles, Departamento Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
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15
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Roullier-Gall C, Signoret J, Coelho C, Hemmler D, Kajdan M, Lucio M, Schäfer B, Gougeon RD, Schmitt-Kopplin P. Influence of regionality and maturation time on the chemical fingerprint of whisky. Food Chem 2020; 323:126748. [PMID: 32304953 DOI: 10.1016/j.foodchem.2020.126748] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 03/23/2020] [Accepted: 04/03/2020] [Indexed: 11/21/2022]
Abstract
Understanding the chemical composition of whisky and the impact of each step in the manufacturing process provides a basis for responding to the challenges of producing high quality spirits. In this study, the objective was to discriminate whiskies according to their geographical origin and authenticate the maturation time in cask based on the non-volatile profiles. The combination of FT-ICR-MS and chemometrics allowed the distinction of whiskies from four geographical origins in Scotland (Highlands, Lowlands, Speyside and Islay). Statistical modeling was also used to discriminate whiskies according to the maturation time in cask and reveal chemical markers associated with the ageing regardless of the origin or the production process. Interestingly, the flow of transfer of compounds from wood barrels to distillates is not constant and homogeneous over the maturation time. The largest transfer of compounds from the barrel to the whisky was observed around twelve years of maturation.
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Affiliation(s)
- Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
| | - Julie Signoret
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Mathieu Kajdan
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Marianna Lucio
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | | | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany.
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16
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Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum. Food Chem 2020; 303:125405. [DOI: 10.1016/j.foodchem.2019.125405] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 08/20/2019] [Accepted: 08/20/2019] [Indexed: 11/22/2022]
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17
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Suciu RC, Zarbo L, Guyon F, Magdas DA. Application of fluorescence spectroscopy using classical right angle technique in white wines classification. Sci Rep 2019; 9:18250. [PMID: 31796794 PMCID: PMC6890751 DOI: 10.1038/s41598-019-54697-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 11/14/2019] [Indexed: 11/08/2022] Open
Abstract
The potential of excitation - emission matrices (EEM) measurements using classical right angle technique, in conjunction with chemometrics, was prospected for white wine classification with respect to their cultivar and geographical origin. For this purpose, wines belonging to four cultivars (Chardonnay, Pinot Gris, Riesling and Sauvignon) from two different countries (Romania and France) were investigated. The excitation - emission matrices were statistically processed using parallel factor analysis (PARAFAC). According to Soft Independent Modeling Classification Analogy (SIMCA) model, for cultivar differentiation, only 3 out of 107 wine samples (1 Pinot Gris (Romania); 1 Riesling (Romania) and 1 Sauvignon (France)) were misclassified while for geographical origin assessment, only 2 wines (1 Romania and 1 France) were misclassified. This study demonstrates the potential of excitation - emission fluorescence matrices spectroscopy using the classical right angle technique in wine authentication, without sample dilution.
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Affiliation(s)
- Ramona-Crina Suciu
- National Institute for R&D of Isotopic and Molecular Technologies, P.O. Box 700, 400293, Cluj-Napoca, Romania
| | - Liviu Zarbo
- National Institute for R&D of Isotopic and Molecular Technologies, P.O. Box 700, 400293, Cluj-Napoca, Romania
| | - Francois Guyon
- Service Commun des Laboratoires, 3 avenue du Dr. Albert Schweitzer, 33608, Pessac, France
| | - Dana Alina Magdas
- National Institute for R&D of Isotopic and Molecular Technologies, P.O. Box 700, 400293, Cluj-Napoca, Romania.
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18
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Herbert-Pucheta J, Padilla-Maya G, Milmo-Brittinham D, Lojero D, Gilmore A, Raventós-Llopart L, Hernández-Pulido K, Zepeda-Vallejo L. Multivariate spectroscopy for targeting phenolic choreography in wine with A-TEEMTM and NMR crosscheck non-targeted metabolomics. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191502006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Present work comprises the use of different multivariate spectroscopic methods for tracking novel metabolomics signatures related to red wine chemistry. It is presented for the first time the proton nuclear magnetic resonance metabolomics fingerprint of a monovarietal Mexican Merlot, obtained with acquisition improvements recently proposed to the OIV Methods of Analysis sub-commission. Effective multi-presaturation solvent schemes have revealed a rich (poly)-phenolics aromatic region, so far not exploited for wine-fingerprinting or – targeted profiling routines. It is presented as well for the first time the use of simultaneous absorbance-transmission and fluorescence excitation-emission matrix “push-one-bottom” method (A-TEEMTM) at specific chemical conditions for a rapid, effective and high-sensitivity characterization of phenolic choreography in wines, as novel observables to quantify oenological practices and aging.
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19
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Coelho C, Gougeon RD, Perepelkine L, Alexandre H, Guzzo J, Weidmann S. Chemical Transfers Occurring Through Oenococcus oeni Biofilm in Different Enological Conditions. Front Nutr 2019; 6:95. [PMID: 31294028 PMCID: PMC6603213 DOI: 10.3389/fnut.2019.00095] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Accepted: 06/07/2019] [Indexed: 11/30/2022] Open
Abstract
Chardonnay wine malolactic fermentations were carried out to evaluate the chemical transfers occurring at the wood/wine interface in the presence of two different bacterial lifestyles. To do this, Oenococcus oeni was inoculated into must and wine in its planktonic and biofilm lifestyles, whether adhering or not to oak chips, leading to three distinct enological conditions: (i) post-alcoholic fermentation inoculation in wine in the absence of oak chips, (ii) post-alcoholic fermentation inoculation in wine in the presence of oak chips, and (iii) co-inoculation of both Saccharomyces cerevisiae and O. oeni directly in Chardonnay musts in the presence of oak chips. Classical microbiological and physico-chemical parameters analyzed during the fermentation processes confirmed that alcoholic fermentation was completed identically regardless of the enological conditions, and that once O. oeni had acquired a biofilm lifestyle in the presence or absence of oak, malolactic fermentation occurred faster and with better reproducibility compared to planktonic lifestyles. Analyses of volatile components (higher alcohols and wood aromas) and non-volatile components (Chardonnay grape polyphenols) carried out in the resulting wines revealed chemical differences, particularly when bacterial biofilms were present at the wood interface. This study revealed the non-specific trapping activity of biofilm networks in the presence of wood and grape compounds regardless of the enological conditions. Changes of concentrations in higher alcohols reflected the fermentation bioactivity of bacterial biofilms on wood surfaces. These chemical transfers were statistically validated by an untargeted approach using Excitation Emission Matrices of Fluorescence combined with multivariate analysis to discriminate innovative enological practices during winemaking and to provide winemakers with an optical tool for validating the biological and chemical differentiations occurring in wine that result from their decisions.
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Affiliation(s)
- Christian Coelho
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Régis D Gougeon
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Luc Perepelkine
- SAAT Sayens, Maison Régionale de l'Innovation, Dijon, France
| | - Hervé Alexandre
- UMR A 02.102 PAM Laboratoire VAlMiS AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Jean Guzzo
- UMR A 02.102 PAM Laboratoire VAlMiS AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Stéphanie Weidmann
- UMR A 02.102 PAM Laboratoire VAlMiS AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
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20
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Sádecká J, Uríčková V, Májek P, Jakubíková M. Comparison of different fluorescence techniques in brandy classification by region of production. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 216:125-135. [PMID: 30884351 DOI: 10.1016/j.saa.2019.03.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/08/2019] [Accepted: 03/08/2019] [Indexed: 06/09/2023]
Abstract
Fluorescence spectrometry coupled with chemometrics was used to discriminate between 44 brandies originating from different countries. The kind of spectrum (emission, total luminescence and synchronous fluorescence), the geometry of sample illumination (front-face and right angle), and the sample type (bulk and diluted) were considered to compare the brandy classification. Firstly, the emission and synchronous fluorescence spectra (SFS) were processed by the principal component analysis (PCA) and the excitation-emission matrix (EEM) fluorescence spectra were modeled by unfolded PCA and parallel factor analysis (PARAFAC). Secondly, the scores of PCA/PARAFAC components were used in the linear discriminant analysis (LDA). Finally, the quality of the PCA-LDA and PARAFAC-LDA models was compared. Total correct classification using emission spectra was poor, regardless of the experimental conditions. The highest total correct classification (95.5%) was achieved by processing the SFS recorded at wavelength difference of 20 and 60nm on the diluted samples. However, 90.9% observed for bulk samples and their SFS at wavelength difference of 20nm in the right angle geometry as well as EEM fluorescence spectra in both geometries is still an acceptable result.
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Affiliation(s)
- Jana Sádecká
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Veronika Uríčková
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Pavel Májek
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Michaela Jakubíková
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
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21
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22
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Nikolantonaki M, Coelho C, Noret L, Zerbib M, Vileno B, Champion D, Gougeon RD. Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy. Food Chem 2019; 270:156-161. [DOI: 10.1016/j.foodchem.2018.07.052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 07/04/2018] [Accepted: 07/08/2018] [Indexed: 10/28/2022]
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23
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24
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Coelho C, Julien P, Nikolantonaki M, Noret L, Magne M, Ballester J, Gougeon RD. Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution-Impact of Must Clarification and Bottle Closure. Front Chem 2018; 6:95. [PMID: 29682498 PMCID: PMC5897750 DOI: 10.3389/fchem.2018.00095] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Accepted: 03/19/2018] [Indexed: 01/31/2023] Open
Abstract
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines.
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Affiliation(s)
- Christian Coelho
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Perrine Julien
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Maria Nikolantonaki
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Laurence Noret
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Mathilde Magne
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Jordi Ballester
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Régis D Gougeon
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
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25
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Schueuermann C, Silcock P, Bremer P. Front-face fluorescence spectroscopy in combination with parallel factor analysis for profiling of clonal and vineyard site differences in commercially produced Pinot Noir grape juices and wines. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.11.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Sulfites and the wine metabolome. Food Chem 2017; 237:106-113. [DOI: 10.1016/j.foodchem.2017.05.039] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 04/27/2017] [Accepted: 05/07/2017] [Indexed: 11/17/2022]
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27
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Lenhardt L, Zeković I, Dramićanin T, Milićević B, Burojević J, Dramićanin MD. Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC. Food Chem 2017; 229:165-171. [DOI: 10.1016/j.foodchem.2017.02.070] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 07/24/2016] [Accepted: 02/14/2017] [Indexed: 11/25/2022]
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28
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Jakubíková M, Sádecká J, Kleinová A. On the use of the fluorescence, ultraviolet-visible and near infrared spectroscopy with chemometrics for the discrimination between plum brandies of different varietal origins. Food Chem 2017; 239:889-897. [PMID: 28873649 DOI: 10.1016/j.foodchem.2017.07.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 06/23/2017] [Accepted: 07/02/2017] [Indexed: 10/19/2022]
Abstract
This paper investigates the use of synchronous fluorescence, UV-Vis and near infrared (NIR) spectroscopy coupled with chemometric methods to discriminate samples of high-quality plum brandies (Slivovica) of different varietal origins (Prunus domestica L.). Synchronous fluorescence spectra (SFS) for wavelength differences in the range of 70-100nm, NIR spectra in the wavenumber range of 4000-7500cm-1 and UV-Vis spectra in the wavelength interval of 220-320nm were compared. The best discrimination models were created by linear discriminant analysis based on principal component analysis applied to SFS recorded with wavelength difference either 80nm or 100nm, allowing the classification of plum brandy according to harvest time as early (summer) and late (autumn) plum varieties; the total correct classifications were 96% and 100% for the calibration and prediction steps, respectively.
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Affiliation(s)
- M Jakubíková
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - J Sádecká
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - A Kleinová
- Department of Composite Materials, Polymer Institute, Slovak Academy of Sciences, Dúbravská cesta 9, 845 41 Bratislava, Slovak Republic
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30
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Coelho C, Parot J, Gonsior M, Nikolantonaki M, Schmitt-Kopplin P, Parlanti E, Gougeon RD. Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter. Anal Bioanal Chem 2017; 409:2757-2766. [DOI: 10.1007/s00216-017-0221-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/09/2017] [Accepted: 01/23/2017] [Indexed: 12/31/2022]
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31
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Elcoroaristizabal S, Callejón RM, Amigo JM, Ocaña-González JA, Morales ML, Ubeda C. Fluorescence excitation–emission matrix spectroscopy as a tool for determining quality of sparkling wines. Food Chem 2016; 206:284-90. [DOI: 10.1016/j.foodchem.2016.03.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 02/23/2016] [Accepted: 03/13/2016] [Indexed: 10/22/2022]
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