Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6127
Title: Differentiation of wines with the use of combined data of UV-visible spectra and color characteristics
Authors: Şen, İlknur
Tokatlı, Figen
Şen, İlknur
Tokatlı, Figen
Izmir Institute of Technology. Food Engineering
Keywords: OPLS-DA
UV-visible spectroscopy
Anthocyanins
Wine color
Food composition
Varietal classification
Issue Date: 1-Feb-2016
Publisher: Academic Press Inc.
Source: Şen, İ., and Tokatlı, F. (2016). Differentiation of wines with the use of combined data of UV-visible spectra and color characteristics. Journal of Food Composition and Analysis, 45, 101-107. doi:10.1016/j.jfca.2015.09.018
Abstract: UV-visible spectra and color parameters of monovarietal wines with orthogonal partial least square-discriminant analysis (OPLS-DA) were shown to be practical and rapid methods for classification purposes. Red and white wines from the 2006-2009 vintages were characterized in terms of color, anthocyanin content and UV-visible spectra. Syrah and Cabernet Sauvignon wines had high color density and intensity. Kalecik Karasi wines had the highest CIELab parameters and the lowest color density. Boğazkere and Öküzgözü wines showed similarities with respect to their high red color parameters and were distinct from other wines. Merlot, Syrah and Öküzgözü wines had the highest total anthocyanin content (61.9-55. mg/L as median values). White wines made from Chardonnay, Muscat and Emir grapes were found to have different color characteristics. The vintage-based discrimination of red wines was mostly apparent in total anthocyanin contents. Different UV wavelength regions were found to be effective in classification with respect to variety and vintage. Correct classification rates in the validation set were 100% and 75%, for varietal and vintage classifications, respectively. This study demonstrated the potential of combination of UV-visible spectra and color characteristics to be used in the authentication of wines.
URI: http://doi.org/10.1016/j.jfca.2015.09.018
http://hdl.handle.net/11147/6127
ISSN: 0889-1575
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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