Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

Food Research International

Volumn 42, Issue 9, 2009, Pages 1281-1286

  Lorenzo, Cándida ^a   Garde Cerdán, Teresa ^a   Pedroza, Miguel A ^a   Alonso, Gonzalo L ^a   Salinas, M Rosario ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Ageing; NIR; Red wines; SBSE GC MS; Volatile composition

Indexed keywords

AGEING; NIR; RED WINES; SBSE-GC-MS; VOLATILE COMPOSITION;

INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; SPECTROSCOPIC ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

INFRARED SPECTROSCOPY;

EID: 68449097372     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.021     Document Type: Article

References (31)

1. Barnes R.J., Dhanoa M.S., and Lister S.J. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra. Applied Spectroscopy 43 (1989) 772-777
2. Cozzolino D., Cynkar W.U., Dambergs R.G., Mercurio M.D., and Smith P.A. Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares. Journal of Agricultural and Food Chemistry 56 (2008) 7336-7631
3. Cozzolino D., Kwiatkowski M.J., Dambergs R.G., Cynkar W.U., Janik L.J., Skouroumounis G., et al. Analysis of elements in wine using near infrared spectroscopy and partial least squares regression. Talanta 74 (2008) 711-716
4. Cozzolino D., Kwiatkowski M.J., Parker M., Cynkar W.U., Dambergs R.G., Gishen M., et al. Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy. Analytica Chimica Acta 513 (2004) 73-80
5. Deaville E.R., and Flinn P.C. Near-infrared (NIR) spectroscopy: An alternative approach for the estimation of forage quality and voluntary intake. In: Givens D.I., Owen E., Axford R.F.E., and Omedi H.M. (Eds). Forage evaluation in ruminant nutrition (2000), CABI Publishing Reading, Bangor, UK 301-320
6. Díaz-Maroto M.C., Schneider R., and Baumes R. Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging. Journal of Agricultural and Food Chemistry 53 (2005) 3503-3509
7. Etiévant P.X. Wine. In: Maarse H. (Ed). Volatile compounds in foods and beverages (1991), Marcell Dekker, New York 483-546
8. Fearn T. Assessing calibration; SEP, RPD, RER and R2. NIR News 13 (2002) 12-14
9. Ferreira V., López R., and Cacho J.F. Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture 80 (2000) 1659-1667
10. Francioli S., Torrens J., Riu-Aumatell M., López-Tamames E., and Buxaderas S. Volatile compounds by SPME-GC as age markers of sparkling wines. American Journal of Enology and Viticulture 54 (2003) 158-162
11. Garde-Cerdán T., Lorenzo C., Carot J.M., Esteve M.D., Climent M.D., and Salinas M.R. Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products. Food Control 20 (2009) 269-276
12. 2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields. European Food Research and Technology 227 (2008) 401-408
13. Garde-Cerdán T., Rodríguez-Mozaz S., and Ancín-Azpilicueta C. Volatile composition of aged wine in used barrels of French oak and of American oak. Food Research International 35 (2002) 603-610
14. Geladi P., and Kowalski B.R. Partial least-squares regression: A tutorial. Analytica Chimica Acta 185 (1986) 1-17
15. Givens D.I., and Deaville E.R. The current and future of near infrared reflectance spectroscopy in animal nutrition: a review. Australian Journal of Agricultural Research 50 (1999) 1131-1145
16. Guth H. Quantitation and sensory studies of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry 45 (1997) 3027-3032
17. Huerta Díaz-Regañon D., Salinas R., Masoud T., and Alonso G. Adsorption-thermal desorption-gas chromatography applied to volatile compounds of Madrid region wines. Journal of Food Composition and Analysis 11 (1998) 54-69
18. Lorenzo C., Pardo F., Zalacain A., Alonso G.L., and Salinas M.R. Differentiation of cowinemaking wines by their aroma composition. European Food Research and Technology 227 (2008) 777-787
19. MAPA. Distribución, Consumo y Comercialización de vinos tintos VCPRD (2004), Ediciones Ministerio de Agricultura, Pesca y Alimentación, Madrid
20. Marín J., Zalacain A., De Miguel C., Alonso G.L., and Salinas M.R. Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines. Journal of Chromatography A 1098 (2005) 1-6
21. Naes T., Isaksson T., Fearn T., and Davies T. A user friendly guide to multivariate calibration and classification (2002), NIR Publications, Chichester, UKL
22. Peinado R.A., Moreno J., Bueno J.E., Moreno J.A., and Mauricio J.C. Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chemistry 84 (2004) 585-590
23. Pozo-Bayón M.A., Alegría E.G., Polo M.C., Tenorio C., Martín-Álvarez P.J., Calvo de la Banda M.T., et al. Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures. Journal of Agricultural and Food Chemistry 53 (2005) 8729-8735
24. Ribéreau-Gayon P., Glories Y., Maujean A., and Dubourdieu D. Handbook of enology. The chemistry of wine stabilization and treatments Vol. 2 (2001), John Wiley & Sons Ltd, Chichester
25. Rocha S.M., Rodrigues F., Coutinho P., Delgadillo I., and Coimbra M.A. Volatile composition of Baga red wine: assessment of the identification of the would-be impact odourants. Analytica Chimica Acta 513 (2004) 257-262
26. Smyth H.E., Cozzolino D., Cynkar W.U., Dambergs R.G., Sefton M., and Gishen M. Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits. Analytical and Bioanalytical Chemistry 390 (2008) 1911-1916
27. Tarantilis P.A., Troianou V.E., Pappas C.S., Kotseridis Y.S., and Polissiou M.G. Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy. Food Chemistry 111 (2008) 192-196
28. Tat L., Comuzzo P., Battistutta F., and Zironi R. Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound. Journal of Agricultural and Food Chemistry 55 (2007) 5205-5212
29. Urbano-Cuadrado M., Luque de Castro M.D., Pérez-Juan P.M., García-Olmo J., and Gómez-Nieto M.A. Near infrared reflectance spectroscopy and multivariate analysis in enology: determination or screening of fifteen parameters in different types of wines. Analytica Chimica Acta 527 (2004) 81-88
30. Vianna E., and Ebeler S.E. Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 49 (2001) 589-595
31. Williams P.C. Implementation of near-infrared technology (2001), American Association of Cereal Chemist, Minnesota, USA