Evaluation of Ultraviolet, Visible, and Near Infrared Spectroscopy for the Analysis of Wine Compounds
نویسنده
چکیده
Martelo-Vidal M.J., Vázquez M. (2014): Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds. Czech J. Food Sci., 32: 37–47. Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect the performance of calibrations in wines. Ethanol, glycerol, glucose, tartaric acid, malic acid, lactic acid, and acetic acid were evaluated as pure compounds and in mixtures. Different pre-treatments for the spectra and modelling strategies such as partial least squares (PLS) regression or Principal Component Regression (PCR) were evaluated. All pure compounds studied showed a good relationship between spectra and concentrations. However, interferences were observed in the mixtures and only good models for ethanol, tartaric acid, and malic acid were obtained. The best model was obtained in the NIR region for ethanol and in the UV region for tartaric acid and malic acid. The results indicate that NIR spectroscopy could be used as an alternative to conventional chemical methods for ethanol determination and UV spectroscopy for the determination of tartaric acid and malic acid.
منابع مشابه
Synthesis of BiVO4 nanoparticles by the co-precipitation method and study the crystal structure, optical and photocatalytic properties of them
In this paper, the bismuth vanadate (BiVO4) nanoparticles were synthesized at 600 °C calcination temperature by co-precipitation method. To study the crystal structure, morphology, optical and photocatalytic properties of the samples, the X-ray diffraction analysis, field emission scanning electron microscopy, energy-dispersive X-ray spectroscopy, Fourier-transform infrared spectroscopy and ult...
متن کاملThe role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples.
The content of phenolic compounds determines the state of phenolic ripening of red grapes, which is a key criterion in setting the harvest date to produce quality red wines. Wine phenolics are also important quality components that contribute to the color, taste, and mouth feel of wines. Spectroscopic techniques (e.g., near and mid infrared) offer the potential to simplify and reduce the analyt...
متن کاملروشهای طیفسنجی در آنالیز همزمان مواد منفجره
Simultaneous analysis of explosives to identify, determine the purity and eliminate environmental pollution requires rapid, simple and cheap methods. Spectrophotometries method (UV-Vis), high-field proton nuclear magnetic resonance (1H-NMR), Raman spectroscopy and near infrared (NIR) are common methods that are applicable in two ways of direct and indirect in simultaneous analysis. In this poin...
متن کاملSynthesis of CuFeS2 Nanoparticles by One-pot Facile Method
Monodisperse copper-iron-sulfide (CuFeS2) nanoparticles as the infrared light absorbing material (chalcopyrite, 0.65 eV), were synthesized based on facile, one step heating up method, by dissolving of CuCl, FeCl3 and SC(NH2)2 as precursors in oleylamine (OLA) alone or in combination with oleic acid (OA) and 1-octadecene (ODE) as solvent. The phase, size, morphology, and size distribution were c...
متن کاملIn vitro study of drug-protein interaction using electronic absorption, fluorescence, and circular dichroism spectroscopy
In the near future, design of a new generation of drugs targeting proteins will be required. Considering the complex bond between the drug and protein, the structure and stability of the target protein should be considered. So far, a series of in vitro investigations have been conducted with the aim of predicting drug-biological medium interactions. In these studies, use of spectroscopic method...
متن کامل