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Discrimination of juice press fractions for sparkling base wines by a UV-Vis spectral phenolic fingerprint and chemometrics


Kerslake, F and Longo, R and Dambergs, R, Discrimination of juice press fractions for sparkling base wines by a UV-Vis spectral phenolic fingerprint and chemometrics, Beverages, 4, (2) Article 45. ISSN 2306-5710 (2018) [Refereed Article]


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© 2018 by the authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0)

DOI: doi:10.3390/beverages4020045


The feasibility of an ultraviolet-visible (UV-Vis) spectral phenolic fingerprint (SPF), combined with principal component analysis (PCA), is evaluated as a rapid, simple, and reliable technique for the discrimination of grape juice press fractions destined for the production of sparkling white wines. Juice press fractions of Vitis vinifera L. Chardonnay and Pinot noir grapes comprising free-run (i.e., juice released during the loading of press), cuvée (i.e., first press fraction), and taille (i.e., subsequent press fraction), were analyzed by SPF combined with multivariate data analysis. Two trials were carried out, a laboratory and a commercial scale trial. In both trials, cuvée and taille of Chardonnay and Pinot noir grapes were clearly separated in their corresponding PCA plots based on their SPF. The proposed method enables a rapid and objective discrimination of juice press fractions, which can be obtained using relatively inexpensive UV-Vis spectrophotometric equipment. Insights arising from this research suggest a future possibility of objective, real-time discrimination of juice quality that could liberate the winemaker from tasting juice at the press.

Item Details

Item Type:Refereed Article
Keywords:press fractioning, sparkling wine, ultra violet-visible spectroscopy, spectral phenolic fingerprints, hydroxycinnamates, caffeic acid, ferulic acid
Research Division:Chemical Sciences
Research Group:Analytical chemistry
Research Field:Quality assurance, chemometrics, traceability and metrological chemistry
Objective Division:Manufacturing
Objective Group:Processed food products and beverages (excl. dairy products)
Objective Field:Alcoholic beverages
UTAS Author:Kerslake, F (Dr Fiona Kerslake)
UTAS Author:Longo, R (Dr Rocco Longo)
UTAS Author:Dambergs, R (Dr Robert Dambergs)
ID Code:126453
Year Published:2018
Web of Science® Times Cited:9
Deposited By:TIA - Research Institute
Deposited On:2018-06-13
Last Modified:2022-08-25
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