Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

被引:49
作者
Dambergs, Robert G. [1 ,2 ]
Mercurio, Meagan D. [1 ]
Kassara, Stella [1 ]
Cozzolino, Daniel [1 ]
Smith, Paul A. [1 ]
机构
[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia
[2] Tasmanian Inst Agr, Hobart, Tas 7001, Australia
关键词
Tannin; UV spectroscopy; Ultraviolet spectroscopy; Chemometrics; Calibration transfer; Red wine; Food analysis; PIGMENTED POLYMERS; CONDENSED TANNINS; VISIBLE SPECTRA; GRAPE; QUANTIFICATION; SPECTROMETRY; PREDICTION; ASTRINGENCY; VALIDATION; PARAMETERS;
D O I
10.1366/11-06516
中图分类号
TH7 [仪器、仪表];
学科分类号
0804 ; 080401 ; 081102 ;
摘要
Information relating to tannin concentration in grapes and wine is not currently available simply and rapidly enough to inform decision-making by grape growers, winemakers, and wine researchers. Spectroscopy and chemometrics have been implemented for the analysis of critical grape and wine parameters and offer a possible solution for rapid tannin analysis. We report here the development and validation of an ultraviolet (UV) spectral calibration for the prediction of tannin concentration in red wines. Such spectral calibrations reduce the time and resource requirements involved in measuring tannins. A diverse calibration set (n = 204) was prepared with samples of Australian wines of five varieties (Cabernet Sauvignon, Shiraz, Merlot, Pinot Noir, and Durif), from regions spanning the wine grape growing areas of Australia, with varying climate and soils, and with vintages ranging from 1991 to 2007. The relationship between tannin measured by the methyl cellulose precipitation (MCP) reference method at 280 nm and tannin predicted with a multiple linear regression (MLR) calibration, using ultraviolet (UV) absorbance at 250, 270, 280, 290, and 315 nm, was strong (r(2)val = 0.92; SECV = 0.20 g/L). An independent validation set (n = 85) was predicted using the MLR algorithm developed with the calibration set and gave confidence in the ability to predict new, samples, independent of the samples used to prepare the calibration (r(2)val = 0.94; SEP = 0.18 g/L). The MLR algorithm could also predict tannin in fermenting wines (r(2)val = 0.76; SEP = 0.18 g/L), but worked best from the second day of ferment on. This study also explored instrument-to-instrument transfer of a spectral calibration for MCP tannin. After slope and bias adjustments of the calibration, efficient calibration transfer to other laboratories was clearly demonstrated, with all instruments in the study effectively giving identical results on a transfer set.
引用
收藏
页码:656 / 664
页数:9
相关论文
共 48 条
[1]  
[Anonymous], 2001, NEAR INFRARED TECHNO
[2]  
[Anonymous], AGRONOMY MONOGRAPH
[3]   FTIR spectroscopy for grape and wine analysis [J].
Bauer, Rolene ;
Nieuwoudt, Helene ;
Bauer, Florian F. ;
Kossmann, Jens ;
Koch, Klaus R. ;
Esbensen, Kim H. .
ANALYTICAL CHEMISTRY, 2008, 80 (05) :1371-1379
[4]   Bitterness and astringency of grape and wine polyphenols [J].
Brossaud, F ;
Cheynier, V ;
Noble, AC .
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2001, 7 (01) :33-39
[5]   New portable optical sensors for the assessment of winegrape phenolic maturity based on berry fluorescence [J].
Cerovic, Z. G. ;
Moise, N. ;
Agati, G. ;
Latouche, G. ;
Ben Ghozlen, N. ;
Meyer, S. .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2008, 21 (08) :650-654
[6]  
Cheynier V, 2006, AM J ENOL VITICULT, V57, P298
[7]  
Cozzolino D, 2010, WOODHEAD PUBL FOOD S, P134, DOI 10.1533/9781845699284.2.134
[8]   Prediction of colour and pH in grapes using a diode array spectrophotometer (400-1100 nm) [J].
Cozzolino, D ;
Esler, MB ;
Dambergs, RG ;
Cynkar, WU ;
Boehm, DR ;
Francis, IL ;
Gishen, M .
JOURNAL OF NEAR INFRARED SPECTROSCOPY, 2004, 12 (02) :105-111
[9]   Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy [J].
Cozzolino, D ;
Kwiatkowski, MJ ;
Parker, M ;
Cynkar, WU ;
Dambergs, RG ;
Gishen, M ;
Herderich, MJ .
ANALYTICA CHIMICA ACTA, 2004, 513 (01) :73-80
[10]   Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares [J].
Cozzolino, Daniel ;
Cynkar, Wies U. ;
Dambergs, Robert G. ;
Mercurio, Meagan D. ;
Smith, Paul A. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (17) :7631-7636