Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
Department of Physical Chemistry, Faculty of Sciences, Institute of Biomolecules (INBIO), University of Cadiz, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
Food Chem. 2019 Mar 30;277:6-11. doi: 10.1016/j.foodchem.2018.10.087. Epub 2018 Oct 19.
During the ageing period, diverse physicochemical changes occur affecting the quality of the final product. For this reason, it is important to study and optimize this step. Fourier transform infrared (FT-IR) and UV-visible (UV-Vis) spectroscopic techniques combined with multivariate analysis were used to obtain regression models to correlate both spectroscopic data and chromatic parameters with the ageing level of high quality Sherry wines. Three spectral ranges were obtained that contain the highest variance: two different fingerprint ranges in FT-IR (1100-2000 cm and 2300-2999 cm) and one range in the visible region (380-450 nm). The regression model has enabled full differentiation between the seven levels of ageing in the wine explored. A good linear regression fit (R above 0.95) was obtained regardless of the ranges used. The results demonstrate that both spectroscopic techniques can be used to optimize the ageing process in a simple and fast way.
在衰老期，会发生多种物理化学变化，影响最终产品的质量。因此，研究和优化这一步骤非常重要。傅里叶变换红外（FT-IR）和紫外可见（UV-Vis）光谱技术结合多元分析用于获得回归模型，将光谱数据和色度参数与高质量雪利酒的陈酿水平相关联。得到了三个包含最高方差的光谱范围：FT-IR 的两个不同指纹范围（1100-2000 cm 和 2300-2999 cm）和可见区域的一个范围（380-450 nm）。回归模型能够充分区分所研究的葡萄酒的七个陈酿水平。无论使用哪个范围，都可以获得良好的线性回归拟合（R 高于 0.95）。结果表明，这两种光谱技术都可以用于以简单快捷的方式优化陈酿过程。
