Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins

Cozzolino, Daniel, Smyth, Heather Eunice and Gishen, Mark (2003) Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. Journal of Agricultural and Food Chemistry, 51 26: 7703-7708.


Author Cozzolino, Daniel
Smyth, Heather Eunice
Gishen, Mark
Title Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
1520-5118
Publication date 2003-12
Sub-type Article (original research)
DOI 10.1021/jf034959s
Volume 51
Issue 26
Start page 7703
End page 7708
Total pages 6
Place of publication Washington, DC, United States
Publisher American Chemical Society
Language eng
Abstract The use of visible (vis) and near-infrared spectroscopy (NIR) was explored as a tool to discriminate between samples of Australian commercial white wines of different varietal origins (Chardonnay and Riesling). Discriminant models were developed using principal component analysis (PCA), principal component regression (PCR), and discriminant partial least-squares (DPLS) regression. The samples were randomly split into two sets, one used as a calibration set (n = 136) and the remaining samples as a validation set (n = 133). When used to predict the variety of the validation set samples, the DPLS models correctly classified 100% of Riesling and up to 96% of Chardonnay wines. These results showed that vis−NIR might be a suitable and alternative technology that can be easily implemented by the wine industry to discriminate Riesling and Chardonnay commercial wine varieties. However, the relatively limited number of samples and varieties involved in the present work suggests caution in extending the potential of such a technique to other wine varieties.
Keyword Visible
Near-infrared spectroscopy
White wine
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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