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Relationship between wine scores and visible-near-infrared spectra of Australian red wines

Citation

Cozzolino, D and Cowey, G and Lattey, KA and Godden, P and Cynkar, WU and Dambergs, RG and Janik, L and Gishen, M, Relationship between wine scores and visible-near-infrared spectra of Australian red wines, Analytical and Bioanalytical Chemistry, 381, (3) pp. 975-981. ISSN 1618-2642 (2008) [Refereed Article]

DOI: doi:10.1007/s00216-008-2071-3

Abstract

Sensory analysis of wine involves the measurement, interpretation and understanding of human responses to the properties perceived by the senses such as sight, smell and taste. The sensory evaluation of wine is often carried out by wine judges, winemakers and technical staff, and allows characterization of the quality of the wine. However, this method is lengthy, expensive, and its results depend on panel training and the specific vocabulary used by the panel. A robust, rapid, unbiased and inexpensive method to assist in quality assessment purposes will therefore be beneficial for the modern wine industry. This study aims to investigate the relationship between sensory analysis, visible (VIS) and near-infrared (NIR) spectroscopy to assess sensory properties of commercial Australian wine varieties. For the purposes of this study 118 red wine samples (Cabernet Sauvignon, Shiraz, Pinot Noir, Tempranillo, Nebbiolo and blends) graded by a panel of experienced tasters and scored according to the Australian wine show system were scanned in transmission in the VIS and NIR range (400-2,500nm). Partial least squares regression models were developed between the overall score given by the judges and the combined VIS-NIR spectra, using full cross validation (leave-one-out method). The results showed that NIR spectroscopy was able to predict wine quality scores in red wine samples (R = 0.61 and standard error of prediction of 0.81). The practical implication of this study is that instrumental methods such as VIS-NIR spectroscopy can be used to complement sensory analysis and can facilitate the task at early stages of product development, making high-throughput screening of novel products feasible or maintaining the consistency of the product. © 2008 Springer-Verlag.

Item Details

Item Type:Refereed Article
Research Division:Agricultural and Veterinary Sciences
Research Group:Horticultural Production
Research Field:Oenology and Viticulture
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial Crops
Objective Field:Wine Grapes
UTAS Author:Dambergs, RG (Dr Robert Dambergs)
ID Code:68939
Year Published:2008
Web of Science® Times Cited:21
Deposited By:Agricultural Science
Deposited On:2011-04-04
Last Modified:2011-09-20
Downloads:0

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