کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6399952 | 1330716 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine](/preview/png/6399952.png)
چکیده انگلیسی
A simple and fast method was developed for simultaneously determining ethanol, specific gravity (SG), volatile acidity (VA), glucose plus fructose (G + F), pH and titratable acidity (TA) in commercial Australian red and white wine samples using mid-infrared (MIR) spectroscopy and attenuated total reflectance (ATR). Wine samples (n = 130) were analysed using an MIR instrument equipped with a single bounce ATR cell. Results from this study demonstrated the capability of ATR-MIR coupled with partial least squares (PLS) regression to measure compositional parameters in wine. The standard errors of prediction (SEP) obtained were of 0.11 (%) for ethanol, 0.0007 for SG, 0.10 for pH, 0.53 g/L for TA, 1.35 g/L for G + F, and 0.12 g/L for VA. Both the sample preparation time of analysis and volume of sample required were considerably reduced compared to the transmission MIR measurements currently used by the wine industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 1, January 2011, Pages 181-186
Journal: Food Research International - Volume 44, Issue 1, January 2011, Pages 181-186
نویسندگان
D. Cozzolino, W. Cynkar, N. Shah, P. Smith,