Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition.

Data Analysis Phenols Wine
Chromatic characteristics Classification models Discriminant models Phenolic composition Port wine Ruby Port wine Tawny Port wine White Port wine

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
10 2023
Historique:
received: 07 03 2023
revised: 31 05 2023
accepted: 21 06 2023
medline: 11 9 2023
pubmed: 10 9 2023
entrez: 10 9 2023
Statut: ppublish

Résumé

The colour of the different Port wine styles and indication of age (IOA) categories is a distinctive quality parameter influenced by the grapes and ageing process. The impact of Port wine styles and IOA on phenolic composition is mostly unknown. This work aims to study the chromatic characteristics (CIELab) and their relation with the phenolic composition of White, Tawny, and Ruby Port wines and evaluate the feasibility of its utilisation for their discrimination. Port wine styles and IOA categories can be discriminated by their chromatic characteristics, using different data analysis models. The higher b* values, corresponding to the brownish/yellowish colour of Tawny and White Ports belonging to higher IOA categories, seem more related to the sugar browning than the oxidative change in phenolic compounds. However, this last process is essential for the red colour (a*) decrease of Tawny Port wines with higher IOA.

Identifiants

DOI: 10.1016/j.foodres.2023.113181 PMID: 37689933
pubmed: 37689933
pii: S0963-9969(23)00726-3
doi: 10.1016/j.foodres.2023.113181
pii:
doi:

Substances chimiques

Phenols 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

113181

Informations de copyright

Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Juliana Milheiro (J)

CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Luís Filipe-Ribeiro (L)

CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Fernanda Cosme (F)

CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Biology and Environment Department, Life and Environmental Sciences School, 5000-801 Vila Real, Portugal.

Fernando M Nunes (FM)

CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Chemistry Department, Life and Environmental Sciences School, 5000-801 Vila Real, Portugal. Electronic address: fnunes@utad.pt.

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Classifications MeSH

questionsmedicales.fr › Disciplines des sciences naturelles › Mathématiques › Analyse de données › Discrimination of Port wines by style and age...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Discrimination of Port wines by style and age...
questionsmedicales.fr › Aliments et boissons › Aliments fermentés › Boissons fermentées › Vin › Discrimination of Port wines by style and age...