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Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectyroscopy techniques

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Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectyroscopy techniques

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dc.contributor.author Aleixandre-Tudó, José Luis es_ES
dc.contributor.author Nieuwoudt, Helené es_ES
dc.contributor.author Aleixandre Benavent, José Luís es_ES
dc.contributor.author Du toit, Wessel es_ES
dc.date.accessioned 2018-11-01T05:34:33Z
dc.date.available 2018-11-01T05:34:33Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0039-9140 es_ES
dc.identifier.uri http://hdl.handle.net/10251/111690
dc.description.abstract [EN] The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ability of Fourier transform near infrared (FT-NIR), attenuated total reflectance mid infrared (ATR-MIR) and Fourier transform infrared (FT-IR) spectroscopies to predict compositional phenolic levels during red wine fermentation and aging was investigated. Prediction models containing a large number of samples collected over two vintages from several industrial fermenting tanks as well as wine samples covering a varying number of vintages were validated. FT-NIR appeared as the most accurate technique to predict the phenolic content. Although slightly less accurate models were observed, ATR-MIR and FT-IR can also be used for the prediction of the majority of phenolic measurements. Additionally, the slope and intercept test indicated a systematic error for the three spectroscopies which seems to be slightly more pronounced for HPLC generated phenolics data than for the spectrophotometric parameters. However, the results also showed that the predictions made with the three instruments are statistically comparable. The robustness of the prediction models was also investigated and discussed. es_ES
dc.description.sponsorship The authors gratefully acknowledge the Vali+d program of the Conselleria de Educacio Cultura i Esport APOSTD/2014/035 (Generalitat Valenciana), the National Research Foundation (NRF Free-standing postdoctoral fellowship (Grant no. 85242)) and Winetech South Africa WdT 13/01 and WdT 15/02 for financial support during the postdoctoral research collaboration between Stellenbosch University and Polytechnic University of Valencia. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation GENERALITAT VALENCIANA/APOSTD/2014/035 es_ES
dc.relation.ispartof Talanta es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Infrared spectroscopy es_ES
dc.subject Phenolic compounds es_ES
dc.subject Chemometrics es_ES
dc.subject Anthocyanins es_ES
dc.subject Tannins es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectyroscopy techniques es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.talanta.2017.08.065 es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Aleixandre-Tudó, JL.; Nieuwoudt, H.; Aleixandre Benavent, JL.; Du Toit, W. (2017). Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectyroscopy techniques. Talanta. 176:526-536. https://doi.org/10.1016/j.talanta.2017.08.065 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.talanta.2017.08.065 es_ES
dc.description.upvformatpinicio 526 es_ES
dc.description.upvformatpfin 536 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 176 es_ES
dc.relation.pasarela S\347544 es_ES
dc.contributor.funder Generalitat Valenciana es_ES


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