Identification of spectral regions for the quantification of red wine tannins with fourier transform mid-infrared spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 10, 2008, Pages 3493-3499

  Jensen, Jacob S ^a,b   Egebo, Max ^b   Meyer, Anne S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Foss   (United States)

Author keywords

FT MIR spectroscopy; Partial least squares regression; Red wine; Tannins; Variable selection

Indexed keywords

TANNIN DERIVATIVE;

ARTICLE; INFRARED SPECTROSCOPY; REGRESSION ANALYSIS; WINE;

LEAST-SQUARES ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TANNINS; WINE;

EID: 45549084674     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703573f     Document Type: Article

References (23)

1. Kennedy, J. A.; Saucier, C.; Glories, Y. Grape and wine phenolics: history and perspective. Am. J. Enol. Vitic. 2006, 57 (3), 239-248.
2. Gawel, R. Red wine astringency. Aust. J. Grape Wine Res. 1998, 4, 74-95.
3. Singleton, V. L.; Trousdale, E. K. Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines. Am. J. Enol. Vitic. 1992, 43 (1), 63-70.
4. Kennedy, J. A.; Ferrier, J.; Harbertson, J. F.; Peyrot des Gachons, C. Analysis of tannins in red wine using multiple methods: correlation with perceived astringency. Am. J. Enol. Vitic. 2006, 57 (4), 481-485.
5. Edelmann, A.; Lendl, B. Toward the optical tongue: flow-through sensing of tannin-protein interactions based on FTIR spectroscopy. J. Am. Chem. Soc. 2002, 124 (49), 14741-14747.
6. Herderich, M. J.; Smith, P. A. Analysis of grape and wine tannins: methods, applications and challenges. Aust. J. Grape Wine Res. 2005, 11 (2), 205-214.
7. Harbertson, J. F.; Picciotto, E. A.; Adams, D. O. Measurement of polymeric pigments in grape berry extracts and wines using a protein precipitation assay combined with bisulfite bleaching. Am. J. Enol. Vitic. 2003, 54 (4), 301-306.
8. Hagerman, A. E.; Butler, L. G. Protein precipitation method for quantitative-determination of tannins. J. Agric. Food Chem. 1978, 26, 809-812.
9. Harbertson, J. F.; Spayd, S. Measuring phenolics in the winery. Am. J. Enol. Vitic. 2006, 57 (3), 280-288.
10. Schofield, P.; Mbugua, D. M.; Pell, A. N. Analysis of condensed tannins: a review. Anim. Feed Sci. Technol. 2001, 91 (1-2), 21-40.
11. Fernandez, K.; Agosin, E. Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry. J. Agric. Food Chem. 2007, 55, 7294-7300.
12. Versari, A.; Boulton, R. B.; Parpinello, G. P. Effect of spectral pre-processing methods on the evaluation of the color components of red wines using Fourier-transform infrared spectrometry. Ital. J. Food Sci. 2006, 18 (4), 423-431.
13. Kupina, S. A.; Shrikhande, A. J. Evaluation of a Fourier transform infrared instrument for rapid quality-control wine analyses. Am. J. Enol. Vitic. 2003, 54 (2), 131-134.
14. Patz, C. D.; Blieke, A.; Ristow, R.; Dietrich, H. Application of FT-MIR spectrometry in wine analysis. Anal. Chim. Acta 2004, 513 (1), 81-89.
15. Munck, L.; Nielsen, J. P.; Moller, B.; Jacobsen, S.; Sondergaard, I.; Engelsen, S. B.; Norgaard, L.; Bro, R. Exploring the phenotypic expression of a regulatory proteome-altering gene by spectroscopy and chemometrics. Anal. Chim. Acta 2001, 446 (1-2), 171-186.
16. Leardi, R.; Norgaard, L. Sequential application of backward interval partial least squares and genetic of relevant spectral regions. J. Chemom. 2004, 18 (11), 486-497.
17. Leardi, R. Application of genetic algorithm-PLS for feature selection in spectral data sets. J. Chemom. 2000, 14 (5-6), 643-655.
18. Jensen, J. S.; Werge, H. H. M.; Egebo, M.; Meyer, A. S. Effect of wine dilution on the reliability of tannin analysis by protein precipitation. Am. J. Enol. Vitic. 2008, 59 (1), 103-105.
19. Kuzmanovski, I.; Aleksovska, S. Optimization of artificial neural networks for prediction of the unit cell parameters in orthorhombic perovskites. Comparison with multiple linear regression. Chemom. Intell. Lab. Syst. 2003, 67 (2), 167-174.
20. Skogerson, K.; Downey, M.; Mazza, M.; Boulton, R. Rapid determination of phenolic components in red wines from UV-visible spectra and the method of partial least squares. Am. J. Enol. Vitic. 2007, 58 (3), 318-325.
21. Heredia, T. M.; Adams, D. o.; Fields, K. C.; Held, P. G.; Harbertson, J. F. Evaluation of a comprehensive red wine phenolics assay using a microplate reader. Am. J. Enol. Vitic. 2006, 57 (4), 497-502.
22. Shurvell, H. F. Spectra-structure correlations in the mid and far infrared. In Handbook of Vibrational Spectroscopy; Chalmers, J. M., Griffiths, P. R., Eds.; Wiley: Chichester, U.K., 2002; pp 1783-1816.
23. Moreira, J. L.; Santos, L. Spectroscopic interferences in Fourier transform infrared wine analysis. Anal. Chim. Acta 2004, 513 (1), 263-268.