FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Marta Ferreiro-González; Ana Ruiz-Rodríguez; Gerardo F Barbero; Jesús Ayuso; José A Álvarez; Miguel Palma; Carmelo G Barroso

doi:10.1016/j.foodchem.2018.10.087

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Food Chem. 2019 Mar 30:277:6-11. doi: 10.1016/j.foodchem.2018.10.087. Epub 2018 Oct 19.

Authors

Marta Ferreiro-González¹, Ana Ruiz-Rodríguez², Gerardo F Barbero³, Jesús Ayuso⁴, José A Álvarez⁵, Miguel Palma⁶, Carmelo G Barroso⁷

Affiliations

¹ 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. Electronic address: marta.ferreiro@uca.es.
² 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. Electronic address: ana.ruiz@uca.es.
³ 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. Electronic address: gerardo.fernandez@uca.es.
⁴ Department of Physical Chemistry, Faculty of Sciences, Institute of Biomolecules (INBIO), University of Cadiz, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain. Electronic address: jesus.ayuso@uca.es.
⁵ Department of Physical Chemistry, Faculty of Sciences, Institute of Biomolecules (INBIO), University of Cadiz, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain. Electronic address: joseangel.alvarez@uca.es.
⁶ 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. Electronic address: miguel.palma@uca.es.
⁷ 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. Electronic address: carmelo.garcia@uca.es.

PMID: 30502191
DOI: 10.1016/j.foodchem.2018.10.087

Abstract

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^-1 and 2300-2999 cm^-1) 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 (R² 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.

Keywords: Ageing process; FT-IR spectroscopy; Multivariate analysis; Partial least squares; Sherry wines; Vis spectroscopy.

MeSH terms

Color
Linear Models
Multivariate Analysis
Principal Component Analysis
Spain
Spectrophotometry
Spectroscopy, Fourier Transform Infrared
Time Factors
Wine / analysis*