Real-time monitoring of chromatic and phenolic dynamics of vinification employing UV-Vis spectroscopy, Python']Python and chemometrics

被引:7
作者
Liu, Caiyun [1 ]
Gao, Siye [1 ]
Ma, Jialin [1 ]
Lu, Yongliang [1 ,3 ]
Prejano, Mario [4 ]
Li, Yunkui [1 ,2 ]
机构
[1] Northwest A&F Univ, Coll Enol, Yanglin 712100, Peoples R China
[2] Northwest A&F Univ, Ningxia Helan Mt East Foothill Wine Expt & Demonst, Minning 750104, Peoples R China
[3] Ningxia Helanhong Winery Co LTD, Minning 750104, Peoples R China
[4] Univ Calabria, Dipartimento Chim & Tecnol Chim, Arcavacata Di Rende, CS, Italy
基金
中国国家自然科学基金;
关键词
Phenolic compounds; Quality control; Winery fermentation; CIELAB; Characteristic spectral index; Chemometrics; INFRARED-SPECTROSCOPY; FERMENTING SAMPLES; COLOR QUALITY; RED WINE; GRAPE; POLYPHENOLS; STABILITY;
D O I
10.1016/j.jfca.2024.106359
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Increasing consumer demand for high -quality wines required the introduction of more comprehensive monitoring indicators for quality management, necessitating winemakers to strive for rapid, real-time, and affordable monitoring tools during winemaking. This study investigated the feasibility of cost-efficient and easy -toimplement ultraviolet -visible (UV-Vis) spectroscopy combined with chemometric methods to predictively monitor the evolution of wine color and phenolics throughout commercial fermentation. Fermentations on a winery scale were carried out with a daily analysis of the UV-Vis spectra, color, and phenolics. Furthermore, characteristic wavelengths were established by a self -compiled Python program to reduce redundancy in spectra. The optimized partial least squares (PLS) model predicted well with a residual prediction deviation (RPD) greater than 2.54, and the robustness was further verified by a robust external Bland -Altman method. UV-Vis spectroscopy can achieve objective monitoring of the practical fermentation profile, which can better help winemakers make decisions to improve wine quality and consistency.
引用
收藏
页数:14
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