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Food Chem. 2013 Dec 15;141(4):4026-30. doi: 10.1016/j.foodchem.2013.06.119. Epub 2013 Jul 4.

Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting.

Author information

1
College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, People's Republic of China.

Abstract

Discrimination of Chinese rice wines from three well-known wineries ("Guyuelongshan", "Kuaijishan", and "Pagoda") in China has been carried out according to mineral element contents in this study. Nineteen macro and trace mineral elements (Na, Mg, Al, K, Ca, Mn, Fe, Cu, Zn, V, Cr, Co, Ni, As, Se, Mo, Cd, Ba and Pb) were determined by inductively coupled plasma mass spectrometry (ICP-MS) in 117 samples. Then the experimental data were subjected to analysis of variance (ANOVA) and principal component analysis (PCA) to reveal significant differences and potential patterns between samples. Stepwise linear discriminant analysis (LDA) and partial least square discriminant analysis (PLS-DA) were applied to develop classification models and achieved correct classified rates of 100% and 97.4% for the prediction sample set, respectively. The discrimination could be attributed to different raw materials (mainly water) and elaboration processes employed. The results indicate that the element compositions combined with multivariate analysis can be used as fingerprinting techniques to protect prestigious wineries and enable the authenticity of Chinese rice wine.

KEYWORDS:

Chinese rice wine; Discrimination; ICP-MS; Mineral elements; Winery

PMID:
23993580
DOI:
10.1016/j.foodchem.2013.06.119
[Indexed for MEDLINE]

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