采用 PCA 分析比较加利西亚（西班牙西北部）生产的白葡萄酒和红葡萄酒的色度和分光光度特性。
Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA.
机构信息
Analytical Chemistry Area, Department of Analytical Chemistry and Food Science, Faculty of Sciences, Campus of Ourense, University of Vigo, As Lagoas s/n, 32004 Ourense, Spain.
Nutrition and Bromatology Area (AA1 Group), Department of Analytical Chemistry and Food Science, Faculty of Sciences, Campus of Ourense, University of Vigo, As Lagoas s/n, 32004 Ourense, Spain.
出版信息
Molecules. 2022 Oct 18;27(20):7000. doi: 10.3390/molecules27207000.
Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin-Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices.
葡萄酒是一种由多种物质组成的复杂基质，颜色对其质量和消费者接受度有重要影响。颜色受许多因素的影响，如发酵前和发酵操作、陈酿、接触或添加某些物质。在这项研究中，测定了 99 种来自加利西亚（西班牙西北部）葡萄品种的葡萄酒（58 种红葡萄酒和 41 种白葡萄酒）的不同色度参数。这些参数是通过使用简单、快速和廉价的分光光度法获得的：颜色强度、色调、总多酚含量（总多酚指数 TPI、福林-肖卡尔特指数 FCI）、总花色苷、总单宁和通过 CIELab 系统测量的颜色坐标。还研究了在桶中陈酿（红葡萄酒）或使用片材（白葡萄酒和红葡萄酒）对这些参数的影响。进行了主成分分析（PCA），根据色度特征对葡萄酒进行了表征。PCA 应用于实验数据，根据所提到的酿造实践，对研究的白葡萄酒和红葡萄酒进行了令人满意的分类。
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