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Research Note

Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy

Renata Ristic, Daniel Cozzolino, David W. Jeffery, Joanna M. Gambetta, Susan E. P. Bastian
Am J Enol Vitic.  2016  67: 460-465  ; DOI: 10.5344/ajev.2016.16030
Renata Ristic
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Daniel Cozzolino
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
2present address: School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, Australia.
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David W. Jeffery
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Joanna M. Gambetta
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Susan E. P. Bastian
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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  • For correspondence: sue.bastian@adelaide.edu.au
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Abstract

Phenolic compounds play a critical role in determining red wine color, taste, flavor, and mouthfeel sensory attributes. Additionally, they contribute to wine aging and provide wine stability. This study evaluated the use of an attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy to measure phenolic compounds in Shiraz wine samples of different quality levels obtained from 24 Australian wine geographical indications. Partial least squares (PLS) regression using the second derivative of the whole MIR spectrum produced the coefficient of determination (R2) in calibration and standard error in cross-validation (SECV) for different attributes. In particular, SO2-resistant pigments had R2 = 0.58 (SECV=0.58 au), total anthocyanins had R2 = 0.61 (SECV=32 mg/L), wine color density had R2 = 0.51 (SECV=0.56 au), and total phenolics had R2 = 0.60 (SECV=5.7 au). These results demonstrated the potential use of ATR-MIR spectroscopy with PLS regression as a rapid method to measure important parameters related to red wine phenolic composition and wine quality.

  • anthocyanins
  • chemical composition
  • phenolics
  • quality
  • SO2-resistant pigments
  • ©2016 by the American Society for Enology and Viticulture
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Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy
Renata Ristic, Daniel Cozzolino, David W. Jeffery, Joanna M. Gambetta, Susan E. P. Bastian
Am J Enol Vitic.  2016  67: 460-465  ; DOI: 10.5344/ajev.2016.16030
Renata Ristic
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
  • Find this author on Google Scholar
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Daniel Cozzolino
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
2present address: School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, Australia.
  • Find this author on Google Scholar
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David W. Jeffery
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Joanna M. Gambetta
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Susan E. P. Bastian
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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  • For correspondence: sue.bastian@adelaide.edu.au

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Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy
Renata Ristic, Daniel Cozzolino, David W. Jeffery, Joanna M. Gambetta, Susan E. P. Bastian
Am J Enol Vitic.  2016  67: 460-465  ; DOI: 10.5344/ajev.2016.16030
Renata Ristic
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Daniel Cozzolino
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
2present address: School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, Australia.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
David W. Jeffery
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Joanna M. Gambetta
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Susan E. P. Bastian
1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: sue.bastian@adelaide.edu.au
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