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

  1. Lorenzo, C. 1
  2. Garde-Cerdán, T. 1
  3. Pedroza, Miguel Angel . 1
  4. Alonso, G.L. 1
  5. Salinas, M.R. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Revista:
Food Research International

ISSN: 0963-9969

Año de publicación: 2009

Volumen: 42

Número: 9

Páginas: 1281-1286

Tipo: Artículo

SCOPUS: 2-s2.0-68449097372 GOOGLE SCHOLAR

Otras publicaciones en: Food Research International

Resumen

The purpose of this work was to study the possibility of determination of fermentative volatile compounds in aged red wines using NIR spectroscopy. To achieve this, 240 wines belonging to different geographic zones and elaborated with one or two varieties were analyzed. The volatile compounds were quantified by SBSE-GC-MS. Spectra obtained by NIR were co-related with these values using partial least square (PLS) regression. Calibration and validation statistics showed the quality of the model, after all when is done separately for each of the four geographic zones, and in the case of wines elaborated with two varieties. Consequently, near infrared spectroscopy can be used as an easy and rapid tool to determine fermentative volatile compounds in aged red wines. © 2009 Elsevier Ltd. All rights reserved.