한국근적외분광분석학회:학술대회논문집 (Proceedings of the Korean Society of Near Infrared Spectroscopy Conference)
- 한국근적외분광분석학회 2001년도 NIR-2001
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- Pages.1516-1516
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- 2001
Classification of Red Wines by Near Infrared Transflectance Spectroscopy
- W.Guggenbichler (Institute of Analytical Chemistry and Radiochemistry, Leopold - Franzens University) ;
- Huck, C.W. (Institute of Analytical Chemistry and Radiochemistry, Leopold - Franzens University) ;
- M.Popp (Bionorica GmbH) ;
- G.K.Bonn (Institute of Analytical Chemistry and Radiochemistry, Leopold - Franzens University)
- 발행 : 2001.06.01
초록
During the recent years, wine analysis has played an increasing role due the health benefits of phenolic ingredients in red wine [1]. On the other hand there is the need to be able to distinguish between different wine varieties. Consumers want to know if a wine is an adulterated one or if it is based on the pure grape. Producers need to certificate their wines in order to ensure compliance with legal regulations. Up to now, the attempts to investigate the origin of wines were based on high-performance liquid chromatography (HPLC), gas chromatography (GC) and pyrolysis mass spectrometry (PMS) [l,2,3]. These methods need sample pretreatment, long analysis times and therefore lack of high sample throughput. In contradiction to these techniques using near infrared spectroscopy (NIRS), no sample pretreatment is necessary and the analysis time for one sample is only about 10 seconds. Hence, a near infrared spectroscopic method is presented that allows a fast classification of wine varieties in bottled red wines. For this, the spectra of 50 bottles of Cabernet Sauvignon, Lagrein and Sangiovese (Chianti) were recorded without any sample pretreatment over a wavelength range from 1000 to 2500 nm with a resolution of 12 cm
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