Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques

被引：7

作者：

Budziak-Wieczorek, Iwona ^{[1
]}

Masan, Vladimir ^{[2
]}

Rzad, Klaudia ^{[3
]}

Gladyszewska, Bozena ^{[3
]}

Karcz, Dariusz ^{[4
,5
]}

Burg, Patrik ^{[2
]}

Cizkova, Alice ^{[2
]}

Gagos, Mariusz ^{[6
]}

Matwijczuk, Arkadiusz ^{[3
,5
]}

机构：

[1] Univ Life Sci Lublin, Fac Food Sci & Biotechnol, Dept Chem, Akad 15, PL-20950 Lublin, Poland

[2] Mendel Univ Brno, Dept Hort Machinery, Valticka 337, Lednice 69144, Czech Republic

[3] Univ Life Sci Lublin, Dept Biophys, Akad 13, PL-20950 Lublin, Poland

[4] Cracow Univ Technol, Dept Chem Technol & Environm Analyt, PL-31155 Krakow, Poland

[5] Marie Curie Sklodowska Univ, ECOTECH COMPLEX Analyt & Program Ctr Adv Environm, Gleboka 39, PL-20033 Lublin, Poland

[6] Med Univ Lublin, Dept Biochem & Mol Biol, PL-20093 Lublin, Poland

来源：

MOLECULES | 2023年 / 28卷 / 17期

关键词：

FTIR spectroscopy; chemometric analysis; principal component analysis; grape varieties; wine samples; PRINCIPAL COMPONENT; ORGANIC-ACIDS; MALIC-ACID; GRAPE; POLYSACCHARIDES; DISCRIMINATION; CLASSIFICATION; PREDICTION; ORIGIN; MEAT;

D O I：

10.3390/molecules28176326

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The FTIR-ATR method coupled with the multivariate analysis of specific spectral areas of samples was developed to characterize two white grape varieties (Sauvignon Blanc and Hibernal) and two blue grape varieties (Andre and Cabernet Moravia) of wine planted and harvested in the Moravia region, Czech Republic. Principal component analysis and hierarchical cluster analysis were performed using fingerprint regions of FTIR spectra for all wines. The results obtained by principal component analysis in combination with linear discriminant analysis (PCA-LDA) scores yielded clear separation between the four classes of samples and showed very good discrimination between the wine samples, with a 91.7% overall classification rate for the samples. The conducted FTIR spectroscopy studies coupled with chemometrics allowed for the swift analysis of multiple wine components with minimal sample preparation. These methods can be used in research to improve specific properties of these wines, which will undoubtedly enhance the quality of the final wine samples obtained.

引用

页数：15

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