Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA
Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, differen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/20/7000 |
| _version_ | 1797470849021771776 |
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| author | Marina Pérez-Gil Concepción Pérez-Lamela Elena Falqué-López |
| author_facet | Marina Pérez-Gil Concepción Pérez-Lamela Elena Falqué-López |
| author_sort | Marina Pérez-Gil |
| collection | DOAJ |
| description | Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices. |
| first_indexed | 2024-03-09T19:41:44Z |
| format | Article |
| id | doaj.art-c06ac9fd5d8f4476b780095fb6e1faad |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T19:41:44Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-c06ac9fd5d8f4476b780095fb6e1faad2023-11-24T01:35:25ZengMDPI AGMolecules1420-30492022-10-012720700010.3390/molecules27207000Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCAMarina Pérez-Gil0Concepción Pérez-Lamela1Elena Falqué-López2Analytical Chemistry Area, Department of Analytical Chemistry and Food Science, Faculty of Sciences, Campus of Ourense, University of Vigo, As Lagoas s/n, 32004 Ourense, SpainNutrition and Bromatology Area (AA1 Group), Department of Analytical Chemistry and Food Science, Faculty of Sciences, Campus of Ourense, University of Vigo, As Lagoas s/n, 32004 Ourense, SpainAnalytical Chemistry Area, Department of Analytical Chemistry and Food Science, Faculty of Sciences, Campus of Ourense, University of Vigo, As Lagoas s/n, 32004 Ourense, SpainWine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices.https://www.mdpi.com/1420-3049/27/20/7000Galician wineschromatic propertiesspectrophotometric propertiespolyphenolsanthocyanstannins |
| spellingShingle | Marina Pérez-Gil Concepción Pérez-Lamela Elena Falqué-López Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA Molecules Galician wines chromatic properties spectrophotometric properties polyphenols anthocyans tannins |
| title | Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA |
| title_full | Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA |
| title_fullStr | Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA |
| title_full_unstemmed | Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA |
| title_short | Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA |
| title_sort | comparison of chromatic and spectrophotometric properties of white and red wines produced in galicia northwest spain by applying pca |
| topic | Galician wines chromatic properties spectrophotometric properties polyphenols anthocyans tannins |
| url | https://www.mdpi.com/1420-3049/27/20/7000 |
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