Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency.
Chemometric analysis
Grape variety
Polyphenolic compounds
Sensory analysis
Tannins
Journal
Current research in food science
ISSN: 2665-9271
Titre abrégé: Curr Res Food Sci
Pays: Netherlands
ID NLM: 101771059
Informations de publication
Date de publication:
2023
2023
Historique:
received:
04
09
2023
revised:
18
10
2023
accepted:
24
10
2023
medline:
29
11
2023
pubmed:
29
11
2023
entrez:
29
11
2023
Statut:
epublish
Résumé
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R
Identifiants
pubmed: 38021261
doi: 10.1016/j.crfs.2023.100626
pii: S2665-9271(23)00194-6
pmc: PMC10651451
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100626Informations de copyright
© 2023 The Authors.
Déclaration de conflit d'intérêts
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.
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