italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Analysis
  • » Characterization of white wines from north-eastern Italy with surface-enhanced Raman spectroscopy

Characterization of white wines from north-eastern Italy with surface-enhanced Raman spectroscopy

Alois Bonifacio, Università degli Studi di Trieste, Italy

Characterization of white wines from north-eastern Italy with surface-enhanced Raman spectroscopy

In the present study, label-free SERS spectroscopy is applied as a useful analytical technique for white wine characterization.

The study highlights how the described methodology can be a useful analytical technique for wine characterization and identification. Results show how, using this approach, three main metabolites dominate the spectral pattern: purines (adenine, adenosine), carboxylic acids and GSH, whose ratios change from wine to wine.

Besides the potential relevance of such metabolites, the results  show how their relative concentration can be used, to distinguish a specific wine, or a specific producer, with excellent accuracies (80-90%).

Moreover the spectral features allowed the model to distinguish same wines variety from the same territory connecting the wine with its specific producer. These results are extremely encouraging and open the way to the application of this SERS protocol as a wine identification assay.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 12/16/2020
Item available in italiano
Premium Contents Area
  • VIDEO SEMINAR (streaming 14 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    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
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    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
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,234375