Combination of two analytical techniques improves wine classification by Vineyard, Region, and vintage.
作者： Eric V. Anslyn , Ron C. Runnebaum , Diana Zamora-Olivares , Robert Powers , Michelle Winkler
DOI: 10.1016/J.FOODCHEM.2021.129531
关键词:
摘要: Three important wine parameters: vineyard, region, and vintage year, were evaluated using fifteen Vitis vinifera L. 'Pinot noir' wines derived from the same scion clone (Pinot noir 667). These produced two years (2015 2016) eight different regions along Pacific Coast of United States. We successfully improved classification selected Pinot by combining an untargeted 1D 1H NMR analysis with a targeted peptide based differential sensing array. spectroscopy was used to evaluate chemical fingerprint wines, whereas peptide-based array is known mimic senses taste, smell, palate texture characterizing phenolic profile. Multivariate univariate statistical analyses combined dataset classified genetically identical on basis distinctive metabolic signatures associated region growth, year.
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