Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
- Lorenzo, C. 1
- Garde-Cerdán, T. 1
- Pedroza, Miguel Angel . 1
- Alonso, G.L. 1
- Salinas, M.R. 1
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1
Universidad de Castilla-La Mancha
info
ISSN: 0963-9969
Datum der Publikation: 2009
Ausgabe: 42
Nummer: 9
Seiten: 1281-1286
Art: Artikel
Andere Publikationen in: Food Research International
Zusammenfassung
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.