italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Analysis
  • » Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning and qNMR metabolomics as a tool for wine authenticity

Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning and qNMR metabolomics as a tool for wine authenticity

David Jeffery, The University of Adelaide; Inès Le Mao, Université de Bordeaux, UR Œnologie

Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning and qNMR metabolomics as a tool for wine authenticity

David Jeffery, of The University of Adelaide, had the opportunity to present the work of one of his PhD students “Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning”. The choice of utilizing spectroscopic methods was made as they are attractive, they can be rapid, cost-effective and simple. They identified fluorescence spectroscopy, and more specifically, the collection of an excitation-emission matrix (EEM) that acts like a molecular fingerprint. Multivariate statistical modelling was then used in conjunction with the EEM data to develop classification models for wines from various regions. They developed such a technique, using a relatively new type of machine learning algorithm known as extreme gradient boosting discriminant analysis. This unique approach, which can routinely achieve a level of accuracy of 100% in comparison to ICP-MS at an average of 85%, is being applied to a range of studies on Shiraz and Cabernet Sauvignon wines from different regions of Australia.

In the second video, Inès Le Mao, of the Université de Bordeaux presents her research project “qNMR metabolomics a tool for wine authenticity and winemaking processes discrimination”. qNMR Metabolomic applied to wine offers many possibilities. The first application that is increasingly being studied is the authentication of wines through environmental factors such as geographical origin, grape variety or vintage. Another less common approach is from a qualitative point of view by studying the various oenological practices used that are an integral part of the elaboration of a wine. At UBx they wondered whether quantitative NMR could be used to dissociate the physical or chemical processes commonly used in oenology. The objective of this work was to provide a better understanding of the interactions between oenological processes and wine by determining the metabolites responsible for differentiation through 1H-NMR fingerprinting and chemometrics.

Videos of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 10/05/2021
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (David JEFFERY, streaming 8 min)
  • VIDEO SEMINAR (Inés LE MAO, streaming 8 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,921875