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Molecules 2015, 20(5), 8341-8356;

Classification of Sparkling Wine Style and Quality by MIR Spectroscopy

School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
Author to whom correspondence should be addressed.
Academic Editors: Susan E. Ebeler and Helene Hopfer
Received: 26 March 2015 / Revised: 29 April 2015 / Accepted: 30 April 2015 / Published: 8 May 2015
(This article belongs to the Collection Wine Chemistry)
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In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the classification of sparkling wine style and quality. Australian sparkling wines (n = 139) comprising a range of styles (i.e., white, rosé, red, Prosecco and Moscato) were analyzed by ATR-MIR spectroscopy combined with multivariate data analysis. The MIR spectra of 50 sparkling white wines, produced according to four different production methods (i.e., Carbonation, Charmat, Transfer and Methodé Traditionelle) were also evaluated against: (i) quality ratings determined by an expert panel; and (ii) sensory attributes rated by a trained sensory panel. Wine pH, titratable acidity (TA), residual sugar (RS), alcohol and total phenolic content were also determined. The sparkling wine styles were separated on the PCA score plot based on their MIR spectral data; while the sparkling white wines showed separation based on production method, which strongly influenced the style and sensory properties of wine (i.e., the intensity of fruit versus yeast-derived characters). PLS calibrations of 0.73, 0.77, 0.82 and 0.86 were obtained for sweetness, tropical fruit, confectionary and toasty characters (on the palate), respectively. View Full-Text
Keywords: sparkling wine; mid-infrared spectroscopy; principal component analysis sparkling wine; mid-infrared spectroscopy; principal component analysis

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Culbert, J.; Cozzolino, D.; Ristic, R.; Wilkinson, K. Classification of Sparkling Wine Style and Quality by MIR Spectroscopy. Molecules 2015, 20, 8341-8356.

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