Quantitative Analysis of Red Wine Tannins Using Fourier-Transform Mid-Infrared Spectrometry

Citations Over TimeTop 10% of 2007 papers

Abstract

Tannin content and composition are critical quality components of red wines. No spectroscopic method assessing these phenols in wine has been described so far. We report here a new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins. Calibration models were developed using protein precipitation and phloroglucinolysis as analytical reference methods. After spectra preprocessing, six different predictive partial least-squares (PLS) models were evaluated, including the use of interval selection procedures such as iPLS and CSMWPLS. PLS regression with full-range (650-4000 cm(-1)), second derivative of the spectra and phloroglucinolysis as the reference method gave the most accurate determination for tannin concentration (RMSEC = 2.6%, RMSEP = 9.4%, r = 0.995). The prediction of the mean degree of polymerization (mDP) of the tannins also gave a reasonable prediction (RMSEC = 6.7%, RMSEP = 10.3%, r = 0.958). These results represent the first step in the development of a spectroscopic methodology for the quantification of several phenolic compounds that are critical for wine quality.

Related Papers

• → Relationship between Red Wine Grade and Phenolics. 2. Tannin Composition and Size(2011)97 cited
• → Solvent extraction conditions for the analysis of condensed tannins from grape skin and seeds(2019)5 cited
• → Quantitative changes in guava polyphenols and the polyphenoloxidase (PPO) at different stages of maturation, ripening and storage.(1982)9 cited
• [Antioxidant characteristics of a newly developed vermouth wine].(2004)
• Research on the Application of Tannin to Prevent Non-biological Turbidness in Yellow Rice Wine(2002)