Using Raman Spectroscopy as a Fast Tool to Classify and Analyze Bulgarian Wines-A Feasibility Study

Raman spectroscopy, being able to provide rich information about the chemical composition of the sample, is gaining an increasing interest in the applications of food. Raman spectroscopy was used to analyze a set of wine samples (red and white) sourced from rarely studied traditional Bulgarian wines...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2019-12, Vol.25 (1), p.170
Main Authors: Deneva, Vera, Bakardzhiyski, Ivan, Bambalov, Krasimir, Antonova, Daniela, Tsobanova, Diana, Bambalov, Valentin, Cozzolino, Daniel, Antonov, Liudmil
Format: Article
Language:English
Subjects:
Acids
bulgaria
Calibration
Catechin
Chemical composition
chemometrics
Ethanol
Feasibility studies
Gallic acid
Phenolic acids
phenolic compounds
Phenols
Physical properties
Principal components analysis
raman
Raman spectroscopy
Spectrophotometry
Spectroscopic analysis
Spectroscopy
Spectrum analysis
Standard deviation
Standard error
Statistical methods
wine
Wines
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Summary:Raman spectroscopy, being able to provide rich information about the chemical composition of the sample, is gaining an increasing interest in the applications of food. Raman spectroscopy was used to analyze a set of wine samples (red and white) sourced from rarely studied traditional Bulgarian wines. One of the objectives of this study was to attempt the fast classification of Bulgarian wines according to variety and geographic origin. In addition, calibration models between phenolic compounds and Raman spectroscopy were developed using partial least squares (PLS) regression using cross-validation. Good calibration statistics were obtained for total phenolic compounds (by the Folin-Ciocalteu method) and total phenolic compounds and phenolic acids (spectrophotometrically at 280 nm) where the coefficient of determination (R ) and the standard error in the cross-validation (SECV) were 0.81 (474.2 mg/dm gallic acid), 0.87 (526.6 mg/dm catechin equivalents), and 0.81 (44.8 mg/dm caffeic equivalents), respectively. This study has demonstrated that Raman spectroscopy can be suitable for measuring phenolic compounds in both red and white wines.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules25010170