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Food Analytical Methods

, Volume 12, Issue 1, pp 239–245 | Cite as

Classification of Chardonnay Grapes According to Geographical Indication and Quality Grade Using Attenuated Total Reflectance Mid-infrared Spectroscopy

  • Joanna M. Gambetta
  • Daniel Cozzolino
  • Susan E. P. Bastian
  • David W. JefferyEmail author
Article

Abstract

Rapid analytical methods based on infrared spectroscopy in combination with chemometrics have found wide application in the food and beverage industry. These methods have the potential to qualitatively analyse and classify or authenticate samples including grapes and wines, or be used as a tool for objective decision-making while grapes are still ripening, ultimately offering better control over the winemaking process. Thus, an initial investigation examined the use of attenuated total reflectance (ATR) mid-infrared (MIR) spectroscopy to discriminate Chardonnay grape samples from different geographical origins and industry-allocated quality grades with minimal sample preparation. Classification of samples according to region of origin using partial least squares discriminant analysis (PLS-DA) of the fingerprint region of the MIR spectra (1500–800 cm−1) had an overall success rate of 83 and 81% for the 2014 and 2016 vintages, respectively. It was also possible to classify sample quality successfully using this same approach. Correct classification of Chardonnay grapes according to quality grade was of the order of 83% in 2014 and 79% in 2016. The ability to predict juice titratable acidity and total soluble solids was also shown. We have demonstrated the potential use of ATR-MIR as a rapid tool to classify samples according to geographical origins and quality grades, which has implications for authenticity determination and for optimising the streaming of fruit to the most appropriate winemaking processes.

Keywords

Vitis vinifera Infrared spectroscopy Geographical origin Quality Chemometrics 

Notes

Acknowledgments

We are grateful to collaborating members of the Australian wine industry for allowing access to their vineyards, provision of information and ongoing support. We thank Emily Nicholson, Paul Boss, Sue Maffei and Claudia Schueuermann of CSIRO, and Jiaming Wang and Merve Darici of The University of Adelaide, for their help during vintage periods.

Funding

J.M.G. was financially supported by the Turner Family Scholarship from The University of Adelaide and supplementary scholarship from Wine Australia (GWR Ph1210).

Compliance with Ethical Standards

Conflict of Interest

Joanna Gambetta received a supplementary scholarship from funding agency Wine Australia. Daniel Cozzolino, Susan Bastian and David Jeffery declare that they have no conflict of interest.

Ethical Approval

This article does not contain any studies with human or animal subjects.

Informed Consent

Informed consent is not applicable in this study.

Supplementary material

12161_2018_1355_MOESM1_ESM.docx (132 kb)
ESM 1 (DOCX 131 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of Agriculture, Food and WineThe University of AdelaideGlen OsmondAustralia
  2. 2.National Wine and Grape Industry Centre, School of Agricultural and Wine ScienceCharles Sturt UniversityWagga WaggaAustralia
  3. 3.School of Medical and Applied Sciences, Central Queensland Innovation and Research PrecinctCentral Queensland UniversityNorth RockhamptonAustralia

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