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Classification of Wines Based on Combination of 1 H NMR Spectroscopy and Principal Component Analysis
Author(s) -
Du YuanYuan,
Bai GuoYun,
Zhang Xu,
Liu MaiLi
Publication year - 2007
Publication title -
chinese journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.28
H-Index - 41
eISSN - 1614-7065
pISSN - 1001-604X
DOI - 10.1002/cjoc.200790181
Subject(s) - chemistry , principal component analysis , spectroscopy , nuclear magnetic resonance spectroscopy , proton nmr , mass spectrometry , analytical chemistry (journal) , environmental chemistry , chromatography , organic chemistry , artificial intelligence , physics , quantum mechanics , computer science
A combination of 1 H nuclear magnetic resonance (NMR) spectroscopy and principal component analysis (PCA) has shown the potential for being a useful method for classification of type, production origin or geographic origin of wines. In this preliminary study, twenty‐one bottled wines were classified/separated for their location of production in Shacheng, Changli and Yantai, and the types of the blended, medium dry, dry white and dry red wines, using the NMR‐PCA method. The wines were produced by three subsidiary companies of an enterprise according to the same national standard. The separation was believed to be mainly due to the fermentation process for different wines and environmental variations, such as local climate, soil, underground water, sunlight and rainfall. The major chemicals associated with the separation were identified.