Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis
Heliyon,
Год журнала:
2024,
Номер
10(8), С. e29607 - e29607
Опубликована: Апрель 1, 2024
An
important
aspect
of
assessing
the
authenticity
wines
is
its
geographical
origin.
The
aim
work
to
authenticate
by
origin
according
data
ICP-spectrometric
and
chemometric
analysis
elemental
"images"
produced
from
white
grape
varieties
Chardonnay,
Riesling
Muscat
grown
in
four
regions
Krasnodar
Territory,
Russia.
difference
contents
Al,
Ba,
Ca
Rb
was
found
depending
on
variety,
Rb,
Fe,
Li,
Sr
-
region
growth.
Different
models
experimental
processing
were
used
for
attribution
wine
area
grape's
criterion
quality
constructed
accuracy
a
variety
growth
(%).
Analysis
153
samples
showed
that
terms
accuracy,
automated
neural
networks
(100
%)
are
preferred
among
machine
learning
methods,
followed
support
vector
machines
(98.69
general
discriminant
(94.77
%).
applied
mathematical
enabled
revealing
cluster
structure
analyzed
their
with
high
accuracy.
Sr,
Li
Fe
concentrations
as
dominating
predictors
definition
wines.
combination
capabilities
statistical
modeling
methods
focused
large-dimensional
made
it
possible
successfully
solve
small-dimensional
problems
composition
variety.
Язык: Английский
Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions
Journal of the Science of Food and Agriculture,
Год журнала:
2025,
Номер
unknown
Опубликована: Март 1, 2025
Abstract
BACKGROUND
In
the
present
work,
content
of
volatile
and
phenolic
compounds
in
sweet
wines
mistelas
made
from
sun‐dried
Pedro
Ximénez
grapes,
with
without
skins
during
alcoholic
fermentation,
has
been
studied
their
storage
under
oxidative
conditions.
Three
possible
significant
factors
have
considered:
time,
type
elaboration,
presence
or
absence
grape
fermentation.
RESULTS
The
fermentation
showed
a
low
influence
on
molecular
weight
furfurals
stainless
steel
tanks.
Storage
time
together
elaboration
turned
out
to
be
most
influential
factors,
decreases
due
phenomena
increases
furfurals.
evolution
aging
dependent
at
beginning
for
mistelas.
case
compounds,
high
number
them
differences
relation
elaboration.
was,
mainly,
ethyl
esters,
acids
alcohols,
higher
relative
extent
skins.
For
these
elaboration‐aging
interaction
was
also
type,
first
3
months
CONCLUSION
During
tanks,
elaborated
contact
main
factor
furanic
compounds.
Although,
it
showing
very
different
behavior
that
naturally
natural
wines.
©
2025
Society
Chemical
Industry.
Язык: Английский