Abstract
Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.
Highlights
Data fusion approaches have been considered an excellent way to enrich datasets, for improving the descriptive performance of the method and the overall quality of the information [1,2]
We explore the combination of biogenic amine (BA) and elemental compositions in an attempt to find markers of winemaking practices and product quality
Potassium is overexpressed in musts, putrescine and histamine levels are increased in samples of C or D quality, sulfur is remarkably higher in base and stabilized wines, and ethanolamine and sodium concentration are, in general, slightly higher in sparkling wines
Summary
Data fusion approaches have been considered an excellent way to enrich datasets, for improving the descriptive performance of the method and the overall quality of the information [1,2]. Among the analytical techniques used to generate data of high quality, near- and mid-infrared spectroscopies have been widely used for the authentication of grappa and other spirits [9,10], wine vinegar [11], Mexican tequila [12], and beers [13,14]. Electronic devices, including e-noses and e-tongues, have been introduced for wine characterization, and the data gained from these techniques have often been combined to obtain more comprehensive descriptions [18–21]. Colorimetric sensor arrays based on dyes exhibiting different cross-selectivities towards the analytes were used for the discrimination of alcoholic beverages, including beers and spirits [22–24]. These devices, when operated in the gas phase, resulted in optoelectronic noses in which sample recognition relied on volatile species such as aldehydes and ketones
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