Classification of Chinese rice wine with different marked ages based-on near infrared spectroscopy

Journal of Food Quality

Volumn 29, Issue 4, 2006, Pages 339-352

  Yu, Haiyan ^a   Ying, Yibin ^a   Fu, Xiaping ^a   Lu, Huishan ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33746843635     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2006.00077.x     Document Type: Article

References (24)

1. BAXTER, J.M., CREWS, M.E., DENNIS, J., GOODALL, I. and ANDERSON, D. 1997. The determination of the authenticity of wine from its trace element composition. Food Chem. 60, 443-450.
2. BUNING-PFAUE, H. 2003. Analysis of water in food by near infrared spectroscopy. Food Chem. 82, 107-115.
3. CAVINATO, A.G., MAYES, D.M., GE, Z.H. and CALLIS, J.B. 1990. Non-invasive method for monitoring ethanol in fermentation processes using fiber-optic near- infrared spectroscopy. Anal. Chem. 62, 1977-1982.
4. COZZOLINO, D., KWIATKNOWSKI, M.J., PARKER, M., CYNKAR, W.U., DAMBERGS, R.G., GISHEN, M. and HEDERICH, M.J. 2004. Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy. Anal. Chim. Acta 575, 73-80.
5. COZZOLINO, D., SMYTH, H.E. and GISHEN, M. 2003. Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. J. Agric. Food Chem. 51, 7703-7708.
6. DAMBERGS, R.G., KAMBOURIS, A., FRANCIS, I.L. and GISHEN, M. 2002. Rapid analysis of methanol in grape-derived distillation products using near-infrared transmission spectroscopy. J. Agric. Food Chem. 50, 3079-3084.
7. DUGO, G., PERA, L.L., PELLICANO, T.M., BELLA, G.D. and D'IMPERIO, M. 2005. Determination of some inorganic anions and heavy metals in D.O.C. Golden and Amber Marsala wines: statistical study of the influence of ageing period, color and sugar content. Food Chem. 91, 355-363.
8. GARCIA-JARES, C., GARCIA-MARTIN, S. and CELA-TORRIJOS, R. 1995. Analysis of some high compounds of wine by means of purge and cold trapping injector capillary gas chromatography. Application to the differentiation of Rias Baixas Spanish white wines. J. Agric. Food Chem. 43, 764-768.
9. GISHEN, M. and DAMBERGS, R.G. 1998. Some preliminary trials in the application of scanning near-infrared spectroscopy (NIRS) for determining the compositional quality of grape, wine and spirit. Australian Grapegrower and Winemaker 47, 43-45.
10. KALLITHRAKA, S., ARVANITOYANNIS, I.S., KEFALAS, P., EL-ZAJOULL, A., SOUFLEROS, E. and PSARRA, E. 2001. Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chem. 73, 501-514.
11. LEORNARDO, S.M., FLAVIA, C.C.O., PAULO, A.Z.S. and JOEL, C.R. 2003. Determination of ethanol in fuel ethanol and beverages by Fourier transform (FT)-near infrared and FT-Raman spectrometries. Analytica Chimica Acta 493, 219-231.
12. MAEDA, H., WANG, Y., OZAKI, Y., SUZUKI, M., CZARNECKI, M.A. and IWAHASHI, M. 1999. A near-infrared study of hydrogen bonds in alcohols - comparison of chemometrics and spectroscopic analysis. Chemometr Intell Lab. 45, 121-130.
13. MAYEN, M., BARON, R., MAID, J. and MEDIAN, M. 1997. Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes. Food Chem. 55, 89-95.
14. OSBORNE, B.G., FEARN, T. and HINDLE, P.H. 1993. Practical NIR Spectroscopy with Applications in Food and Beverage Analysis, 2nd Ed., Longman Scientific and Technical, Harlow, Essex, UK
15. RAMBLA, F.J., GARRIGUES, S. and GUARDIA, M. 1997. PLS-NIR determination of total sugar, glucose, fructose and sucrose in aqueous solutions of fruit juices. Anal. Chim. Acta 334, 41-53.
16. REBOLO, S., PENA, R.M., LATORRE, M.J., GARCIA, S., BOTANA, A.M. and HERRERO, C. 2000. Characterisation of Galician (NW Spain) Riberira Sacra wines using pattern recognition analysis. Anal. Chim. Acta 417, 211-220.
17. ROGGP, Y., DUPONCHEL, L. and HUVENNE, J.P. 2004. Quality evaluation of sugar beet by near-infrared spectroscopy. J. Agric. Food Chem. 52, 1055-1061.
18. SAENZ-LOPEZ, R., FERNANDEZ-ZURBANO, P. and TENA, M.T. 2004. Analysis of aged wine pigments by capillary zone electrophoresis. J. Chromatogr., A 7052, 191-197.
19. SAIZ-ABAJO, M.J., GONZALEZ-SAIZ, J.M. and PIZARRO, C. 2004. Classification of wine and alcohol vinegar samples based on near-infrared spectroscopy. Feasibility study on the detection of adulterated vinegar samples. J. Agric. Food Chem. 52(25), 7711-7719.
20. SOUFLEROS, E., BARRIOS, M.L. and BERTRAND, A. 1998. Correlation between the content of biogenic amines and other wine compounds. Am. J. Enol. Vitic. 49, 266-278.
21. SOUFLEROS, E.H., BOULOUMPASI, E., TSARCHOPOULOS, C. and BILIADERIS, C.G. 2003. Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage. Food Chem. 80, 261-273.
22. URBANO-CUADRADO, M., LUQUE DE CASTRO, M.D., PEREZ-JUAN, P.M., GARCIA-OLMO, J. and GOMEZ-NIETO, M.A. 2004. Near infrared reflectance spectroscopy and multivariate analysis in enology -determination or screening of fifteen parameters in different types of wines. Anal. Chim. Acta 52, 81-88.
23. XU, R.N., BAO, Z.D., PAN, X.X. and HU, P.X. 2003. Maturization of Chinese rice wine. Liquor Making 50(2), 50-52.
24. YU, H.Y., YING, Y.B., FU, X.P. and LU, H.S. 2006. Quality determination of Chinese rice wine based on Fourier transform near infrared spectroscopy. J. Near Infrared Spec. 14(1), 37-44.