1,286
Views
5
CrossRef citations to date
0
Altmetric
Original Articles

Extensive and objective wine color classification with chromatic database and mathematical models

, , &
Pages S2647-S2659 | Received 23 Mar 2017, Accepted 16 Sep 2017, Published online: 08 Jan 2018

References

  • Abbas, M.; Saeed, F.; Anjum, F. M.; Afzaal, M.; Tufail, T.; Bashir, M. S.; Ishtiaq, A.; Hussain, S.; Suleria, H. A. R. Natural Polyphenols: An Overview. Int J Food Prop. 2017, 20(8), 1689–1699. DOI: 10.1080/10942912.2016.1220393.
  • Chiva-Blanch, G.; Arranz, S.; Lamuela-Raventos, R. M.; Estruch, R. Effects of Wine, Alcohol and Polyphenols on Cardiovascular Disease Risk Factors: Evidences from Human Studies. Alcohol Alcoholism. 2013, 48(3), 270–277. DOI: 10.1093/alcalc/agt007.
  • Rasouli, H.; Farzei, M. H.; Khodarahmi, R. Polyphenols and Their Benefits: A Review. Int J Food Prop. 2017, just-accepted. DOI: 10.1080/10942912.2017.1354017.
  • Guéroux, M.; Pinaud-Szlosek, M.; Fouquet, E.; De Freitas, V.; Laguerre, M.; Pianet, I. How Wine Polyphenols Can Fight Alzheimer Disease Progression: Towards a Molecular Explanation. Tetrahedron. 2015, 71(20), 3163–3170. DOI: 10.1016/j.tet.2014.06.091.
  • De Freitas, V.; Mateus, N. Chemical Transformations of Anthocyanins Yielding a Variety of Colours. Environ Chem Lett. 2006, 4(3), 175–183. DOI: 10.1007/s10311-006-0060-3.
  • Boulton, R. The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. Am J Enol Viticult. 2001, 52(2), 67–87.
  • Baluja, J.; Diago, M. P.; Goovaerts, P.; Tardáguila, J. Spatio-Temporal Dynamics of Grape Anthocyanin Accumulation in a Tempranillo Vineyard Monitored by Proximal Sensing. Aust J Grape Wine R. 2012, 18(2), 173–182. DOI: 10.1111/j.1755-0238.2012.00186.x.
  • Zheng, Y.; Li, J. H.; Xin, H. P.; Wang, N.; Guan, L.; Wu, B. H.; Li, S. H. Anthocyanin Profile and Gene Expression in Berry Skin of Two Red Vitis Vinifera Grape Cultivars that are Sunlight Dependent versus Sunlight Independent. Aust J Grape Wine R. 2013, 19(2), 238–248. DOI: 10.1111/ajgw.12023.
  • Segade, S. R.; Pace, C.; Torchio, F.; Giacosa, S.; Gerbi, V.; Rolle, L. Impact of Maceration Enzymes on Skin Softening and Relationship with Anthocyanin Extraction in Wine Grapes with Different Anthocyanin Profiles. Food Res Int. 2015, 71, 50–57. DOI: 10.1016/j.foodres.2015.02.012.
  • Sartor, S.; Caliari, V.; Malinovski, L. I.; Toaldo, I. M.; Bordignon-Luiz, M. T. Bioactive Profiling of Polyphenolics and Oenological Properties of Red Wines from Italian Grapes (Vitis Vinifera L.) Cultivated in a Selected Subtropical Region. Int J Food Prop. 2017, just-accepted. DOI: 10.1080/10942912.2017.1344992.
  • Aguilar, T.; Loyola, C.; De Bruijn, J.; Bustamante, L.; Vergara, C.; Von Baer, D.; Mardones, C.; Serra, I. Effect of Thermomaceration and Enzymatic Maceration on Phenolic Compounds of Grape Must Enriched by Grape Pomace, Vine Leaves and Canes. Eur Food Res Techn. 2016, 242(7), 1149–1158. DOI: 10.1007/s00217-015-2619-3.
  • Xia, J. G.; Sinelnikov, I. V.; Han, B.; Wishart, D. S. MetaboAnalyst 3.0-Making Metabolomics More Meaningful. Nucleic Acids Res. 2015, 43(1), 251–257. DOI: 10.1093/nar/gkv380.
  • Ayala, F.; Echávarri, J. F.; Negueruela, A. I. A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines. Am J Enol Viticult. 1997, 48(3), 357–363.
  • Glories, Y. La Couleur Des Vins Rouges. 2éme Partie: Mesure, Origine Et Interpretation. Connaissance De La Vigne Et Du Vin. 1984, 18, 253–271.
  • Hamasha, M. M. Practitioner Advice: Approximation of the Cumulative Density of Left-Sided Truncated Normal Distribution Using Logistic Function and Its Implementation in Microsoft Excel. Qual Eng. 2017, 29(2), 322–328. DOI: 10.1080/08982112.2016.1196373.
  • Wold, S.; Antti, H.; Lindgren, F.; Öhman, J. Orthogonal Signal Correction of Near-Infrared Spectra. Chemom Intell Lab Syst. 1998, 44(1), 175–185. DOI: 10.1016/S0169-7439(98)00109-9.
  • Rubert, J.; Lacina, O.; Fauhl-Hassek, C.; Hajslova, J. 2014. Metabolic Fingerprinting Based on High-Resolution Tandem Mass Spectrometry: A Reliable Tool for Wine Authentication? Anal Bioanal Chem. 2014, 406(27), 6791–6803. DOI: 10.1007/s00216-014-7864-y.
  • Es-Safi, N. E.; Cheynier, V.; Moutounet, M. Implication of Phenolic Reactions in Food Organoleptic Properties. J Food Compos Anal. 2003, 16(5), 535–553. DOI: 10.1016/S0889-1575(03)00019-X.
  • Es-Safi, N. E.; Cheynier, V.; Moutounet, M. Role of Aldehydic Derivatives in the Condensation of Phenolic Compounds with Emphasis on the Sensorial Properties of Fruit-Derived Foods. J Agr Food Chem. 2002, 50(20), 5571–5585. DOI: 10.1021/jf025503y.
  • Iorizzo, M.; Macciola, V.; Testa, B.; Lombardi, S. J.; De Leonardis, A. Physicochemical and Sensory Characteristics of Red Wines from the Rediscovered Autochthonous Tintilia Grapevine Grown in the Molise Region (Italy). Eur Food Res Techn. 2014, 238(6), 1037–1048. DOI: 10.1007/s00217-014-2186-z.
  • Quijada-Morín, N.; Williams, P.; Rivas-Gonzalo, J. C.; Doco, T.; Escribano-Bailón, M. T. Polyphenolic, Polysaccharide and Oligosaccharide Composition of Tempranillo Red Wines and Their Relationship with the Perceived Astringency. Food Chem. 2014, 154, 44–51. DOI: 10.1016/j.foodchem.2013.12.101.
  • Song, Y. Y.; Zhang, Y. J.; Liu, N.; Ye, D. Q.; Gong, X.; Qin, Y.; Liu, Y. L. Volatile Compounds in Wild Strawberry and Their Odorants of Wild Strawberry Wines: Effects of Different Stages of Fermentation. Int J Food Prop. 2017, just-accepted. DOI: 10.1080/10942912.2017.1297951.
  • Ouyang, X. Y.; Yuan, G. S.; Ren, J.; Wang, L. Y.; Wang, M. Z.; Li, Y. H.; Zhang, B. L.; Zhu, B. Q. Aromatic Compounds and Organoleptic Features of Fermented Wolfberry Wine: Effects of Maceration Time. Int J Food Prop. 2017, 20(10), 2234–2248. DOI: 10.1080/10942912.2016.1233435.
  • Segura, L. I.; Salvadori, V. O.; Goñi, S. M. Characterisation of Liquid Food Colour from Digital Images. Int J Food Prop. 2017, just-accepted. DOI: 10.1080/10942912.2017.1299758.
  • Guadalupe, Z.; Ayestarán, B. Changes in the Color Components and Phenolic Content of Red Wines from Vitisvinifera L. Cv.“Tempranillo” during Vinification and Aging. Eur Food Res Techn. 2008, 228(1), 29–38. DOI: 10.1007/s00217-008-0902-2.
  • Vázquez, E. S.; Segade, S. R.; Fernández, I. O. Effect of the Winemaking Technique on Phenolic Composition and Chromatic Characteristics in Young Red Wines. Eur Food Res Techn. 2010, 231(5), 789–802. DOI: 10.1007/s00217-010-1332-5.
  • Li, S. Y.; Liu, P. T.; Pan, Q. H.; Shi, Y.; Duan, C. Q. Association between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation. J Food Sci. 2015, 80(4), 703–710. DOI: 10.1111/1750-3841.12833.
  • Li, S. Y.; He, F.; Zhu, B. Q.; Wang, J.; Duan, C. Q. Comparison of Phenolic and Chromatic Characteristics of Dry Red Wines Made from Native Chinese Grape Species and Vitis Vinifera. Int J Food Prop. 2017, 20(9), 2134–2146. DOI: 10.1080/10942912.2016.1233117.
  • Avizcuri, J. M.; Sáenz-Navajas, M. P.; Echávarri, J. F.; Ferreira, V.; Fernández-Zurbano, P. Evaluation of the Impact of Initial Red Wine Composition on Changes in Color and Anthocyanin Content during Bottle Storage. Food Chem. 2016, 213, 123–134. DOI: 10.1016/j.foodchem.2016.06.050.
  • Saavedra, J.; Fuentealba, C.; Yáñez, L.; Bravo, M.; Quiroz, W.; Lukacsy, G.; Carot, J. M. Chemometric Approaches for the Zoning of Pinot Noir Wines from the Casablanca Valley, Chile. Food Chem. 2011, 127(4), 1842–1847. DOI: 10.1016/j.foodchem.2011.01.132.
  • Gutiérrez, L.; Quintana, F. A.; Von Baer, D.; Mardones, C. Multivariate Bayesian Discrimination for Varietal Authentication of Chilean Red Wine. J Appl Stat. 2011, 38(10), 2099–2109. DOI: 10.1080/02664763.2010.545116.
  • Kruzlicova, D.; Fiket, Ž.; Kniewald, G. Classification of Croatian Wine Varieties Using Multivariate Analysis of Data Obtained by High Resolution ICP-MS Analysis. Food Res Int. 2013, 54(1), 621–626. DOI: 10.1016/j.foodres.2013.07.053.
  • Godelmann, R.; Fang, F.; Humpfer, E.; SchüTz, B.; Bansbach, M.; SchäFer, H.; Spraul, M. Targeted and Nontargeted Wine Analysis by 1H NMR Spectroscopy Combined with Multivariate Statistical Analysis. Differentiation of Important Parameters: Grape Variety, Geographical Origin, Year of Vintage. J Agr Food Chem. 2013, 61(23), 5610–5619. DOI: 10.1021/jf400800d.
  • Tobolková, B.; Polovka, M.; Belajová, E.; Koreňovská, M.; Suhaj, M. Possibilities of Organic and Conventional Wines Differentiation on the Basis of Multivariate Analysis of Their Characteristics (EPR, UV-Vis, HPLC and AAS Study). Eur Food Res Techn. 2014, 239(3), 441–451. DOI: 10.1007/s00217-014-2237-5.
  • Cayuela, J. A.; Puertas, B.; Cantos-Villar, E. Assessing Wine Sensory Attributes Using Vis/NIR. Eur Food Res Techn. 2017, 243(6), 941–953. DOI: 10.1007/s00217-016-2807-9.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.