Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces

This paper presents an experiment making use of the near-infrared spectrum for distinguishing the wines produced in two close provinces of Abruzzo region of Italy. A collection of 32 wines was considered, 18 of which were produced in the province of Chieti, while the other 14 were from the province of Teramo. A conventional dual-beam spectrophotometer was used for absorption measurements in the 1300-1900 nm spectroscopic range. Principal Component Analysis was used for explorative analysis. Score maps in the PC1-PC2 or PC2-PC3 spaces were obtained, which successfully grouped the wine samples in two distinct clusters, corresponding to Chieti and Teramo provinces, respectively. A modelling of dual-band spectroscopy was also proposed, making use of two LEDs for illumination and a PIN detector instead of the spectrometer. These data were processed using Linear Discriminant Analysis which demonstrated satisfactory classification results.

[1]  D. Cozzolino,et al.  Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. , 2003, Journal of agricultural and food chemistry.

[2]  D. Cozzolino,et al.  Geographic classification of spanish and Australian tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis. , 2006, Journal of agricultural and food chemistry.

[3]  Daniel Cozzolino,et al.  Chemometrics and visible‐near infrared spectroscopic monitoring of red wine fermentation in a pilot scale , 2006, Biotechnology and bioengineering.

[4]  M. J. Adams,et al.  Chemometrics in Analytical Spectroscopy , 1995 .

[5]  Daniel Cozzolino,et al.  Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand , 2011 .

[6]  M Gishen,et al.  Analysis of elements in wine using near infrared spectroscopy and partial least squares regression. , 2008, Talanta.

[7]  Robert G. Dambergs,et al.  The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes , 2009 .

[8]  Jitka Zrostlíková,et al.  Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability. , 2007, Journal of chromatography. A.

[9]  Daniel Cozzolino,et al.  Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares. , 2008, Journal of agricultural and food chemistry.

[10]  José Marcos Jurado,et al.  Classification of Spanish DO white wines according to their elemental profile by means of support vector machines. , 2012, Food chemistry.

[11]  Robert G. Dambergs,et al.  Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines , 2005 .

[12]  Daniel Cozzolino,et al.  Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis. , 2008, Analytica chimica acta.

[13]  Robert G. Dambergs,et al.  Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries , 2008 .

[14]  Robert G. Dambergs,et al.  Mid infrared spectroscopy and multivariate analysis: a tool to discriminate between organic and non-organic wines grown in Australia , 2009 .

[15]  Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits , 2008, Analytical and bioanalytical chemistry.

[16]  Robert G. Dambergs,et al.  Analysis of Grapes and Wine by near Infrared Spectroscopy , 2006 .

[17]  N. W. Barnett,et al.  Geographical classification of some Australian wines by discriminant analysis using HPLC with UV and chemiluminescence detection. , 2009, Talanta.

[18]  M. Sánchez,et al.  A feasibility study on the use of a miniature fiber optic NIR spectrometer for the prediction of volumic mass and reducing sugars in white wine fermentations , 2008 .

[19]  Miguel Ángel Gómez-Nieto,et al.  Ultraviolet-visible spectroscopy and pattern recognition methods for differentiation and classification of wines , 2006 .

[20]  Stephan Hann,et al.  LC-MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage , 2010 .

[21]  Daniel Cozzolino,et al.  Development of a rapid "fingerprinting" system for wine authenticity by mid-infrared spectroscopy. , 2006, Journal of agricultural and food chemistry.

[22]  D. Cozzolino,et al.  Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy , 2004 .