RT journal article
T1 FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines
A1 Ferreiro González, Marta
A1 Ruiz Rodríguez, Ana
A1 Fernández Barbero, Gerardo
A1 Ayuso Vilacides, Jesús
A1 Álvarez Saura, José Ángel
A1 Palma Lovillo, Miguel
A1 García Barroso, Carmelo
A2 Química Analítica
A2 Química Física
K1 Sherry wines
K1 Ageing process
K1 FT-IR spectroscopy
K1 Vis spectroscopy
K1 Multivariate analysis Partial least squares
AB During the ageing period, diverse physicochemical changes occur affecting the quality of the final product. For this reason, it is important to study and optimize this step. Fourier transform infrared (FT-IR) and UV–visible (UV–Vis) spectroscopic techniques combined with multivariate analysis were used to obtain regression models to correlate both spectroscopic data and chromatic parameters with the ageing level of high quality Sherry wines. Three spectral ranges were obtained that contain the highest variance: two different fingerprint ranges in FT-IR (1100–2000 cm−1 and 2300–2999 cm−1) and one range in the visible region (380–450 nm). The regression model has enabled full differentiation between the seven levels of ageing in the wine explored. A good linear regression fit (R2 above 0.95) was obtained regardless of the ranges used. The results demonstrate that both spectroscopic techniques can be used to optimize the ageing process in a simple and fast way.
PB ELSEVIER
SN 0308-8146
YR 2019
FD 2019
LK http://hdl.handle.net/10498/29970
UL http://hdl.handle.net/10498/29970
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026