Identification of Oak-Barrel and Stainless Steel Tanks with Oak Chips Aged Wines in Ningxia Based on Three-Dimensional Fluorescence Spectroscopy Combined with Chemometrics
Yi Lv,
Jia-Nan Wang,
Yuan Jiang,
Xue-Mei Ma,
Feng-Lian Ma,
Xing-Ling Ma,
Yao Zhang,
Li-Hua Tang,
Wen-Xin Wang,
Gui-Mei Ma,
Yong-Jie Yu
Affiliations
Yi Lv
Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
Jia-Nan Wang
College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
Yuan Jiang
Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
Xue-Mei Ma
Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
Feng-Lian Ma
College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
Xing-Ling Ma
College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
Yao Zhang
Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
Li-Hua Tang
Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
Wen-Xin Wang
College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
Gui-Mei Ma
College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
Yong-Jie Yu
College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry. In this study, a classification strategy based on three-dimensional fluorescence spectroscopy combined with chemometrics was proposed for oak-barrel and stainless steel tanks with oak chips aged wines. Principal component analysis (PCA), partial least squares analysis (PLS-DA), and Fisher discriminant analysis (FDA) were used to distinguish and evaluate the data matrix of the three-dimensional fluorescence spectra of wines. The results showed that FDA was superior to PCA and PLS-DA in classifying oak-barrel and stainless steel tanks with oak chips aged wines. As a general conclusion, three-dimensional fluorescence spectroscopy can provide valuable fingerprint information for the identification of oak-barrel and stainless steel tanks with oak chips aged wines, while the study will provide some theoretical references and standards for the quality control and quality assessment of oak-barrel aged wines.
