第34卷，第1期 2014年1月
光谱学与光谱分析 Spectroscopy and Spectral Analysis
Vol.34,No.1.pp133-140
January2014
A Novel Spectral Fingerprint Analysis to Discriminate Dry Red Wines
WEN Yan',TAO Yong-sheng.2*,
,HOUXiao-fan',Marta Dizy
1. College of Enology , Northwest A& F University , Yangling 712100, China
2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
3. Agriculture and Alimentation Department , La Rioja University , Logrono26006 , Spain
Abstract A novel spectral fingerprint to discriminate different dry red wines was built using data visualization method . Twelve red wines with different vintages , cultivars and ageing methods from Changli and Shacheng were sampled. Nine fractions of each wine were collected with a reversed -phase Cis column , and then they were lyophilized . The residue of each fraction was resolved with synthetic wine of the same volume with the fraction sample . The transmittance spectra of wines and their fractions were recorded from 190 to 1 100 nm . And the spectral data were visualized to show their visual differences directly . Mono-phenols in wine and frac tions were analyzed by HPLC-DAD at wavelengths in the range where located the obvious differences of the spectral fingerprints . The results showed that the spectral differences of wine samples lied in the range of 190 to 6OO nm . There were obvious differences in visual maps among wines with different vintages , mainly around 520 nm . The visualization differences among wines with distinct geographical origins lay in the F g maps , and the differences from the aging methods almost cover the whole wavelength range visualized . However , wines from different grape cultivars had the similar visual characteristics . HPLC-DAD identified the possible mono-phenol groups for the spectral dfferences at 280, 313, 365 and 520 nm . It was concluded that the visualization of spectral data from 190 to 600 nm could be used to build red wine spectral fingerprint to distinguish dry red wines with different vintages , origins , and ageing methods .
Keywords Dry red wine ; Spectral malysis ; Visualization ; Fingerprint ; Mono-phenols
中图分类号：TS262.6；TS207.3文献标识码：A
Introduction
The sensory quality of food products has been the focus of more and more consumers due to the increase in product varieties] , especially wines , honey and juice2] . Taking wine products for example , the flavor and quality are influenced by several factors , such as geographical origins + grape varieties , vintage and wine-making technology , thus much of the focus of quality discrimination research has widely attracted con-sumers , wine distributors and enologists [3] . The market re-search reported that the precise properties of color , odor,
Received : 2013-04-25 ; acepted ; 2013-07-18
DOI; 10. 3964 /j. issn. 1000-0593 (2014 )01-0133-08
taste and mouthfeel influence the commercial decisions of con -sumers . Traditional wine quality evaluation relies on the pro-fessional wine tasters [, However , this method is restricted by tasting environment , fatigue and individual differences of tasters when dealing with large amount of wine samples . To evaluate the quality characteristics of wine precisely , recent studies on the linkage between sensory properties and chemi-cal components have been carried out to find more objective evaluation indices [s6) . Therefore, it is widely reported that not only several compounds but also interactions among so many compounds play a determinant role in the sensory quali-ty of wine . Thus the chemometrics methods are proposed to
Acknowledgements : The National Natural Science Foundation of China (Grant No .31371724
Biography : WEN Yan, (1989—), Master of Fermentation Engineering , main research : flavor chemistry of wine
gmail.com
Corresponding author
e-mail ; taoyongsheng@ nw suaf .edu .cn
e-mail : wenyan29@