Discrimination of different red wine by Fourier-transform infrared and two-dimensional infrared correlation spectroscopy

作者：Zhang Yan ling; Chen Jian bo; Lei Yu; Zhou Qun; Sun Su qin^*; Noda Isao

来源：Journal of Molecular Structure, 2010, 974(1-3): 144-150.

DOI：10.1016/j.molstruc.2010.03.021

• Wine
• Fourier-transform infrared spectroscopy
• Two-dimensional infrared correlation spectroscopy
• Principle components analysis
• Volatilization residue

Fourier-transform infrared spectroscopy (FT-IR) and two-dimensional infrared (2D IR) correlation spectroscopy were applied to analyze main components of liquid red wine with different sugar contents and volatilization residues of dry red wine from different manufactures. The infrared spectra, second derivative spectra of dry red wine show the typical peaks of alcohol, while the spectra of sweet wine are composed of the peaks of both alcohol and sugar, and the contribution of sugar enhanced as the increase of sugar content. Using principal component analysis (PCA) method, dry and sweet wine can be readily classified. Analysis of the infrared spectra of the volatilization residues of dry red wine samples from five different manufactures indicates that dry red wine may be composed of glycerol, carboxylic acids or esters and carboxyl ate, at the same time, different dry red wine show different characteristic peaks in the second derivative spectra and 2D IR correlation spectra, which can be used to discriminate the different manufactures and evaluate the quality of wine samples. The results suggested that infrared spectroscopy is a direct and effective method for the analysis of principle components of different red wines and discrimination of different red wines.

• 出版日期2010-6-16
• 单位清华大学