Development of a Rapid "Fingerprinting" System for Wine Authenticity by Mid-infrared Spectroscopy

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• 作者：Christopher J. Bevin ; Allison J. Fergusson ; Wade B. Perry ; Leslie J. Janik ; Daniel Cozzolino
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：December 27, 2006
• 年：2006
• 卷：54
• 期：26
• 页码：9713 - 9718
• 全文大小：118K
• 年卷期：v.54,no.26(December 27, 2006)
• ISSN：1520-5118

文摘

This paper reports on the development of a rapid and simple method for red wine authenticityconfirmation during transport and processing; namely, a wine "fingerprinting" system. When wine istransported between two sites, a sample is taken and a mid-infrared (MIR) spectrum is obtained.One hundred sixty-one (n = 161) samples of three main red wine varieties grown in Australia, Shiraz,Cabernet Sauvignon, and Merlot, were collected from six commercial wineries across Australia andscanned in transmission on two MIR spectrophotometers located at The Hardy Wine Company'smain site at Reynella, South Australia (Foss WineScan FT 120) (926-5012 cm^-1). A similarity index(SI) method was used as a tool to classify wine samples on the basis of their spectral data. Theresults showed that high rates of classification were obtained when wine samples scanned in differentinstruments were analyzed. The SI has been proven to provide an acceptable measurement forauthentication of red wine integrity during transportation. In five of the six winery data sets, the SIcorrectly classified 98% of the wines. It was also observed that less than 1% of wines weremisclassified between the different wineries investigated. Further studies are needed in order to testthe applicability of the SI in a commercial situation and to evaluate its potential as a rapid qualitycontrol tool for routine use to authenticate wine samples during transport.