title: Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics.
abstract: In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed by MIR spectroscopy and chemometrics. The concentrations of guaiacol and 4-methylguaiacol were also determined using gas chromatography-mass spectrometry (GC-MS), as markers of smoke taint. LDA models correctly classified 61% of control wines and 70% of smoke-affected wines. Classification rates were found to be influenced by the extent of smoke taint (based on GC-MS and informal sensory assessment), as well as qualitative differences in wine composition due to grape variety and oak maturation. Overall, the potential application of MIR spectroscopy combined with chemometrics as a rapid analytical technique for screening smoke-affected wines was demonstrated.
authors: School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
authors: Anthea L
authors: AL
authors: Fudge
authors: Kerry L
authors: KL
authors: Wilkinson
authors: Renata
authors: R
authors: Ristic
authors: Daniel
authors: D
authors: Cozzolino
mesh_terms: D003408:Cresols / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006139:Guaiacol / Q000032:analysis*; D006801:Humans; D013055:Spectrophotometry, Infrared / Q000379:methods*; D013649:Taste; D014920:Wine / Q000032:analysis* / Q000145:classification
chemical_list: D003408:Cresols; D006139:Guaiacol; C025390:creosol