| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Troianou, VE |
en |
| dc.contributor.author |
Pappas, CS |
en |
| dc.contributor.author |
Kotseridis, YS |
en |
| dc.contributor.author |
Polissiou, MG |
en |
| dc.date.accessioned |
2014-06-06T06:48:25Z |
|
| dc.date.available |
2014-06-06T06:48:25Z |
|
| dc.date.issued |
2008 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2008.03.020 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4136 |
|
| dc.subject |
ATR |
en |
| dc.subject |
Differentiation |
en |
| dc.subject |
FT-IR spectroscopy |
en |
| dc.subject |
Red wine |
en |
| dc.subject.other |
hydrochloric acid |
en |
| dc.subject.other |
methanol |
en |
| dc.subject.other |
phenol derivative |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cultivar |
en |
| dc.subject.other |
elution |
en |
| dc.subject.other |
grape |
en |
| dc.subject.other |
Greece |
en |
| dc.subject.other |
infrared spectroscopy |
en |
| dc.subject.other |
Macedonia (republic) |
en |
| dc.subject.other |
red wine |
en |
| dc.subject.other |
solid phase extraction |
en |
| dc.subject.other |
Vitaceae |
en |
| dc.title |
Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2008.03.020 |
en |
| heal.publicationDate |
2008 |
en |
| heal.abstract |
Mid-infrared spectroscopy combined with appropriate software was used in an attempt to differentiate Greek red wines of different varietals origin, including the cultivars Agiorgitiko (Nemea-Peloponnesus), Xinomavro (Naousa-Central Macedonia) and Merlot from Greece. Extract of wine phenolic components were investigated by attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy. The wine extracts were obtained by solid-phase extraction with C-18 columns and elution by methanol containing 0.01% hydrochloric acid. Libraries of spectra were created using sample from each wine variety. Spectra of unknown wine extracts were recorded and compared with those of the wine libraries and the rate of affinity (the match value) was measured automatically using the appropriate software (OMNIC ver. 7.3). The spectral region 1800-900 cm-1 was used to 'fingerprint' wine on the basis of grape variety. This simple and fast method of analysis showed that wines from different grape varieties can be differentiated between them. © 2008 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
111 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2008.03.020 |
en |
| dc.identifier.spage |
192 |
en |
| dc.identifier.epage |
196 |
en |