Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
Departamento Química Analítica, Facultad de Química, Universidad de Sevilla, C/P. García González s/n, E-41012 Sevilla, Spain.
Food Chem. 2019 Jul 30;287:115-125. doi: 10.1016/j.foodchem.2019.02.008. Epub 2019 Feb 10.
A practice in wine vinegar production is the addition of grape-must caramel to correct and unify the final colour of different batches. Although current legislation allows it, the effect in vinegars' quality has not been studied yet and it can become a fraud when it is used to simulate the effect of a longer ageing. Therefore, the aim of this work was to assess multidimensional fluorescence as a cost-effective and fast technique for detecting and quantifying grape-must caramel in vinegars. Different amounts of grape-must caramel and multivariate data analysis, as Parallel Factor Analysis (PARAFAC), N-way partial least squares and partial least squares discrimination and regression (NPLS-DA, PLS-DA and NPLS) were studied. Triangle sensory test was also performed. Results demonstrated the ability of this methodology in the detection and quantification of grape-must caramel (low prediction errors, RMSEP ≈ 0.24) and the effects that grape-must caramel has upon a PDO vinegar's final quality.
一种葡萄酒醋生产实践是添加葡萄汁焦糖以纠正和统一不同批次的最终颜色。尽管现行法规允许这样做，但尚未研究其对醋质量的影响，并且当它被用于模拟更长时间陈酿的效果时，它可能会成为一种欺诈。因此，本工作的目的是评估多维荧光作为一种经济高效且快速的技术，用于检测和定量葡萄酒醋中的葡萄汁焦糖。研究了不同量的葡萄汁焦糖和多元数据分析，如平行因子分析（PARAFAC）、N 路偏最小二乘法和偏最小二乘判别和回归（NPLS-DA、PLS-DA 和 NPLS）。还进行了三角形感官测试。结果表明，该方法在检测和定量葡萄汁焦糖（低预测误差，RMSEP≈0.24）以及葡萄汁焦糖对 PDO 醋最终质量的影响方面具有能力。
